MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crawfish Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies, Rice
     Yield: 8 servings

   1/2 c  Butter; diced
   1/2 c  A-P flour; +2 tb
 1 1/4 c  Celery; chopped
     1 c  Green pepper; chopped
   1/2 c  Green onions; chopped
14 1/2 oz Can chicken broth
     1 c  Water
   1/4 c  Fresh parsley; minced
     1 tb Tomato paste
     1    Bay leaf
   1/2 ts Salt
   1/4 ts Pepper
   1/4 ts Cayenne pepper
     2 lb Cooked crawfish tail meat;
          - thawed
          Hot cooked rice

 In a large cast-iron or other heavy skillet, melt
 butter; stir in flour. Cook and stir over low heat until
 mixture is a caramel-colored paste, about 20 minutes.
 Add the celery, pepper and onions; stir until coated.
 Add the broth, water, parsley, tomato paste, bay leaf,
 salt, pepper and cayenne pepper. Bring to a boil.

 Reduce heat; cover and simmer, 30 minutes, stirring
 occasionally. Discard bay leaf. Add crawfish and heat
 through. Serve with rice.

 Recipe by Tamra Duncan, Lincoln, Arkansas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.