Crawfish Etouffe

  • 1/2 c Butter
  • 1 lg Onion, finely chopped
  • 1 Bell pepper, finely chopped
  • 3 Garlic cloves, finely -chopped
  • 1/2 c Celery, finely chopped
  • Green onions (one bunch), -finely chopped
  • 1 ts Lowry's garlic salt
  • 1 tb Parsley, dried
  • 1/4 ts Red pepper flakes
  • 1/2 ts Pepper
  • 3 ds Tabasco sauce
  • 1 lb Crawfish, cleaned
  • 4 tb Flour
  • 2 c Chicken broth
  • Rice, cooked (for serving)

    Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice.




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