Crawfish Étouffée Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
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