Crawfish Etouffee in the rice cooker
Why I Love This Recipe
Cajun Country recipe
Faith R. McCain, RHIA, CCS
Ingredients You'll Need
1 stick butter, chopped
½ small red bell pepper, chopped
½ small green bell pepper, chopped
3 green onions, chopped
1 medium onion, chopped
3 cloves garlic, minced
¼ cup minced parsley
1/8 tsp dried bay leaf flakes
1 T. Worcestershire sauce
1 lb. crawfish tails, peeled and deveined
2 (10.5 oz.) cans chicken broth
Salt, pepper & Tabasco sauce to taste
2 T. flour
Directions
Press down COOK switch on rice cooker. Add butter and allow to melt. Sauté vegetables until wilted. Add remaining ingredients. Stir in flour gradually, stirring constantly and blend thoroughly. Cover and allow to cook for 30-35 minutes. Serve over hot cooked rice.
*Can substitute shrimp for crawfish
