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Crawfish Etouffee
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    Crawfish Etouffee

  • 2 sticks butter
  • 1/3 cup Flour
  • 2 small Yellow Onions, chopped fine
  • 1/3 cup Bell Pepper, chopped fine
  • 1/2 cup Celery, chopped fine
  • 1 clove Garlic, chopped fine
  • 2 Tbsp Louisiana Hot Sauce
  • 1 tsp n salt
  • 3 tsp n Paprika
  • 1 tsp n Cayenne Pepper
  • 1 tsp n Black Pepper
  • 1/2 tsp n White Pepper
  • 1/2 cup White Wine
  • 3 cups Chicken Broth
  • 2 lbs Crawfish Tails
  • 1 bunch Green Onions, chopped
  • Parsley & Yellow Bell to garnish
  • METHOD:
    Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes.
    Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper.

    From:   DataDog
    Posted By:  
    Post Date:   Thu, 31 Dec 1998

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