Crawfish etouffee supreme

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
\N \N 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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