Crawfish Etouffee

Category: Main Dish

Cuisine: not set

Ready in 45 minutes

by lashawnpowellw1l6

Ingredients

3 ounces

1 ounce

4 ounces 1/2" dice

2 1/2 ounces 1/2" dice

2 ounces 1/2" dice

1 tablespoon minced

16 ounces

3 ounces

1 teaspoon

1/4 teaspoon

1 teaspoon

1 ounce tops, thin sliced

1 tablespoon minced

8 ounces

Directions

1. Melt butter over low heat in heavy pot. 2. Gradually add flour and cook over low heat, brown roux. 3. Add onion, green pepper, celery, and garlic. Cook, 15 mins. 4. Add crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, parsley. Mix well. 5. Add fish stock or cold water. Boil, then simmer, 5-8 mins. 6. To serve, heat etoufee slowly over heat. Serve over boiled rice.

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