Crawfish etouffee supreme
1 Servings
Ingredients
| Quantity | 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 |
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) Recipe By :
File