CRAWFISH ETOUFFEE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 lb crawfish tail meat
  • 1/4 C butter
  • 1/4 C flour
  • 1 1/3 C onion, diced
  • 1 1/3 C celery, diced
  • 1 1/3 C bell pepper, diced
  • 5 cloves garlic, minced
  • 1 C diced tomatoes
  • 1 heaping TBLS Cajun seasoning
  • 4 cups shicken stock (chicken stock that has had shrimp shells simmered in it)
  • Tabasco, a few good shakes
  • salt & pepper
  • Hot cooked white rice

Directions

  • Saute onion, celery, and peppers in a little oil.
  • In a separate pot, melt butter on medium heat.
  • Make a roux by gradually stirring in flour.
  • Don't walk away.
  • Continue stirring and cooking until flour mixture is peanut butter colored.
  • Add sauteed veggies to roux and mix thoroughly.
  • Add tomatoes, Cajun seasoning, shicken stock, Tabasco and salt & pepper to taste.
  • Simmer 15 - 30 minutes.
  • Serve over hot cooked rice.

Notes

Another recipe from our Mardi Gras feast!

© 2006-2014 BakeSpace, Inc. All Rights Reserved