Cathe's crawfish etouffe
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | large | Onion, finely chopped |
| 1 | Bell pepper, finely chopped | |
| 3 | Garlic cloves, finely chopped | |
| ½ | cup | Celery, finely chopped |
| 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 |
| Rice, cooked (for serving) | ||
Directions
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.