Crawfish Etouff'ee Recipe
Appetiser Recipes > Crawfish Etouff'eeIngredients
- 4 Tablespoon Butter or margarine
- 3 Tablespoon Flour,all-purpose
- 1.5 Cup Onions,minced
- 0.5 Butter lettuce
- 0.5 Cup Celery,chopped
- 2 Garlic cloves,minced
- 2 Cup Fish stock
- 1 Cup Tomatoes,chopped
- 2 Cup Crayfish meat
- 0.25 Cup Parsley,chopped
- 1 sorbet
- 0.5 Teaspoon Garlic salt
- 0.5 Teaspoon Cayenne pepper
- 2 Cup Rice,hot cooked
How to make Crawfish Etouff'ee
- Melt butter in a large saucepan over low heat; remove from heat and stir in flour until smooth.
- Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
- Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.
- Add tomato paste to fish stock; stir into onion mixture.
- Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes.
- Serve over hot rice.
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