Side Pannel
Crawfish Etouffee Supreme
Ingredients List
- 1/2 c Butter or margarine
- 1/3 c All-purpose flour
- 1 c Onions -- chopped
- 1 c Celery -- chopped
- 1 c Bell pepper -- chopped
- 20 ml Garlic -- minced
- 1 lb Cooked crawfish tails
- 2 c Chicken broth
- 1/4 c Parsley -- chopped
- 1 ts Salt
- 1/8 ts Black and red pepper
- Tabasco
- 3 c Cooked rice
Directions
Melt butter in a large pan and blend in flour, stirring over medium-low
heat until roux is dark brown, about 10-15 mins. Add veggies and cook until
crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20
minutes. Serve over rice. (wrv)
heat until roux is dark brown, about 10-15 mins. Add veggies and cook until
crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20
minutes. Serve over rice. (wrv)
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