Crawfish Etouffee #1
| Yield: | 4 Servings |
| Categories: | Seafood |
| 2 | c | Fresh crawfish tails; cooked; peeled, cleaned |
| 4 | tb | Each butter and flour; cooked to form a brown roux |
| 1 | c | Yellow onion; chopped fine |
| 1 | c | Green onions; chopped fine |
| 1/2 | c | Celery; chopped fine |
| 1 | ts | Garlic; chopped fine |
| 2 | Bell peppers; chopped | |
| 1 | c | Chopped parsley |
| 1 | cn | (16-oz) tomatoes; drained and chopped |
| 1 | c | White wine |
| 1 | c | Fish stock or fish broth |
| 1 | tb | Whole thyme leaves |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Each salt & black pepper |
| 1 | ts | Ground cumin |
| Tabasco to taste |
Advertisement