Cathe's crawfish etouffe

Yield: 1 Batch

Measure Ingredient
½ cup Butter
1 large Onion, finely chopped
1 \N Bell pepper, finely chopped
3 \N Garlic cloves, finely chopped
½ cup Celery, finely chopped
\N \N Green onions (one bunch), finely chopped
1 teaspoon Lowry's garlic salt
1 tablespoon Parsley, dried
¼ teaspoon Red pepper flakes
½ teaspoon Pepper
3 dashes Tabasco sauce
1 pounds Crawfish, cleaned
4 tablespoons Flour
2 cups Chicken broth
\N \N 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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