Thursday, January 28, 2010

Crawfish Etouffee for New Orleans Saints fans

Crawfish Etouffee
•1 lb crawfish tails with fat (if you can find it, with fat, substitute 1 tbs.. butter for fat)

• 1/4 lb butter

• 1 cups celery (chopped)

• 1/4 cup bell pepper (chopped)

• 1 cup green onions (chopped-tops and bottoms separated)

• 3 tbs. flour

• 1 tbs. dry parsley or 2 tbs. fresh parsley (dry parsley probably easier)

• 1 tbs. paprika

• 1 can Chicken broth

• salt and pepper to taste (as much or little as you like)

• white rice


Melt butter in large stock pot. Add celery, bell pepper, green onion bottoms and sautee until clear.

Add crawfish fat and flour and simmer, stirring constantly for a few minutes. Add chicken broth, parsley, and paprika and cook over low covered for 15-20 minutes.

Add crawfish and salt and pepper to taste. Then simmer for 12-15 minutes. Then add green onion tops and more parsley (2 tbs.). Serve over hot white rice.

No comments:

Post a Comment