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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prepare crawfish étouffée, a classic Cajun main dish, in the comfort of your own home. Serve over hot cooked rice with buttered toast for a hearty meal. Ingredients:
1/4 cup butter or margarine |
1 medium onion, chopped |
2 celery ribs, chopped |
1 medium-size green bell pepper, chopped |
4 garlic cloves, minced |
1 large shallot, chopped |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 to 1 teaspoon ground red pepper |
1 (14 1/2-ounce) can chicken broth |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh chives |
2 pounds cooked, peeled crawfish tails |
hot cooked rice |
garnishes: chopped fresh chives, ground red pepper |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
2. *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
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