Crawfish Étouffée

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. 

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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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

Preparation

  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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