crawfish etouffee supreme

Categories: Seafood
Yield: 1 Servings

Measure	Ingredient
½ cup	Butter or margarine
⅓ cup	All-purpose flour
1 cup	Onions -- chopped
1 cup	Celery -- chopped
1 cup	Bell pepper -- chopped
20 millilitres	Garlic -- minced
1 pounds	Cooked crawfish tails
2 cups	Chicken broth
¼ cup	Parsley -- chopped
1 teaspoon	Salt
⅛ teaspoon	Black and red pepper
	Tabasco
3 cups	Cooked rice

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) Recipe By :

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