Crawfish Etouffee

"Another tried and true recipe from my The New Orleans School of Cooking class I attended."
 
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photo by dhummel930 photo by dhummel930
photo by dhummel930
Ready In:
1hr
Ingredients:
9
Serves:
8
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ingredients

  • 1 cup flour
  • 1 cup oil
  • 4 cups onions, chopped (do not use sweet onions, use spanish or white)
  • 2 cups celery, chopped
  • 1 cup green pepper, chopped
  • 1 tablespoon garlic, chopped
  • 2 cups chicken stock
  • 2 lbs crawfish tails
  • 2 teaspoons cajun seasoning (I use Joe's Stuff)
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directions

  • Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
  • Add seasoning blend, onion, celery, green pepper, and garlic to roux.
  • In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
  • Cook for 20 minutes over medium heat.
  • Add crawfish and cook an additional 10 minutes.
  • If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
  • Serve with rice.

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RECIPE SUBMITTED BY

<p>I love to collect cookbooks and recipes..</p>
 
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