Description
Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!
Ingredients
Units
- 1/4 cup (60 ml) butter
- 1/3 cup (80 ml) all-purpose flour
- 1 cup (240 ml) chopped onions
- 1 cup (240 ml) chopped celery
- 1 cup (240 ml) chopped green onions
- 2 cloves garlic, minced
- 3 cups (720 ml) Louisiana Crawfish tails
- 2 cups (480 ml) chicken broth
- 1/4 cup (60 ml) parsley, chopped
- 1 tsp. salt
- 1/8 tsp. black pepper
- hot pepper sauce to taste
- 3 cups (720 ml) hot cooked rice
Instructions
- Melt butter in a large heavy pot ( iron preferred).
- Blend in flour and stir over med-low heat until roux is dark brown, 10 to 15 minutes.
- Add onions, celery, peppers and garlic; cook until tender crisp, 2-3 minutes.
- Stir in remaining ingredients except rice; simmer 20 minutes.
- Serve over cooked, fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380