| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | 1 | servings | ||
INGREDIENTS
| 2 | Sticks butter | |
| 1/3 | c | Flour |
| 2 | sm | Yellow Onions; chopped fine |
| 1/3 | c | Bell Pepper; chopped fine |
| 1/2 | c | Celery; chopped fine |
| 1 | Clove Garlic; chopped fine | |
| 2 | tb | Louisiana Hot Sauce |
| 1 | ts | Salt |
| 3 | ts | Paprika |
| 1 | ts | Cayenne Pepper |
| 1 | ts | Black Pepper |
| 1/2 | ts | White Pepper |
| 1/2 | c | White Wine |
| 3 | c | Chicken Broth |
| 2 | lb | Crawfish Tails |
| 1 | bn | Green Onions; chopped |
| Parsley & Yellow Bell to garnish |
INSTRUCTIONS
Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes. Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper. Posted to CHILE-HEADS DIGEST by DataDog <datadog@iol10.com> on Dec 31, 1998, converted by MM_Buster v2.0l.
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