Recipe RECIPE - Louisiana Crawfish Etouffe

[The Helper]

Louisiana Crawfish Etouffe

A famous Louisiana chef recipe for Crawfish Etouffe!

Ingredients:

• 3 Tablespoons unsalted butter or margarine
• 3 Tablespoons all-purpose flour
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped bell pepper
• 3 Tablespoons tomato paste
• 3 cups seafood stock, beef broth or water
• 1 (10% ounce) can cream of mushroom soup, undiluted
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1 pound Louisiana crawfish tails
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped parsley
• 5 quart pot

Directions:

• In a 5-quart pot over high heat, melt butter
• Add flour, stirring constantly to make a roux
• When mixture becomes brownish red in color, add onion, celery and bell pepper
• Reduce heat to medium and cook 5 minutes, stirring often
• Dissolve tomato paste in the stock, broth or water; add to roux mixture
• Cover and cook 15 minutes, stirring occasionally
• Add soup, salt, black pepper and red pepper
• Cover and cook 15 minutes
• Add crawfish tails, green onion and parsley
• Cook and stir 10 minutes
• Remove from heat, cover and let stand 5 minutes before serving

Enjoy!

Note:

• Serve over rice or fettuccine
• Makes 4 to 6 servings

Source:

Authentic Cajun Recipes and Southern Recipes also lagniappe

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