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Crawfish Etouffee II

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    Source: www.foodreference.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/3 cup vegetable oil

    2. 1/2 cup all-purpose flour

    3. 1 cup chopped onion

    4. 1 cup chopped celery

    5. 1 cup chopped green pepper

    6. 2 cloves garlic, minced

    7. 1 1/4 cups chicken broth

    8. 1 pound peeled crawfish tails

    9. 1 teaspoon salt

    10. 1/2 teaspoon ground black pepper

    11. 1/2 teaspoon ground red pepper Hot pepper sauce to taste

    12. 4 cups hot cooked rice Finely sliced green onion tops

    Instructions Jump to Ingredients ↑

    1. Directions Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking. Lower heat and blend in flour. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not burn. Add onion, celery, green peppers and garlic. Cook, stirring, about 5 minutes. Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes. Serve over beds of fluffy rice; sprinkle with green onions, if desired. Nutrition Facts Calories 358 Total Fat 14g Cholesterol 101mg Sodium 778mg Total Carbohydrate 38g Dietary Fiber 2g Protein 20g USA Rice Federation (www.usarice.com)

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