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Crawfish Étouffée

Source of Recipe

Recipe by Cindy Mac – posted at the THS recipe exchange.


List of Ingredients

1/4 cup butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup all-purpose flour
1 tsp. salt
1/2 to 1 tsp. ground red pepper
1 (14½oz.) can chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 lbs. cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives, ground red pepper



Recipe

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired. Makes 4 to 6 servings.

*2 lbs. cooked & peeled shrimp may be substituted for the crawfish.