Crawfish Etouffee
| Yield: | 1 Servings |
| Categories: | Cajun, Seafood |
| 1/2 | c | Oil or margarine |
| 1/2 | Flour | |
| 1 | lg | Onion; finely chopped |
| 1 | lg | Celery stalk; finely chopped |
| 3 | Fat cloves garlic; minced | |
| 2 1/2 | c | Fairly rich shrimp broth |
| 1 | tb | Lemon |
| 1/2 | c | Crawfish fat (substitute 3-4 tsp crawfish liquid or crawfish stock)* |
| 1 | tb | Lemon juice |
| 1 | ts | Salt (omit if using crawfish stock) |
| 1 | tb | Fresh parsley (1 t dried) |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 1 | Bay leaf | |
| 1 | lb | Frozen crawfish; all liquid included |
| 2 | lg | Scallion tops; sliced |
| Cooked converted rice |
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