Crawfish Etoufee

I made this a few weeks back after bringing crawfish back from my Louisiana visit! Soooo good!!!

 

Crawfish Etoufee

2 sticks of butter (not margarine)

1 1/3 cup flour

1 cup (medium size) onion, diced

½ cup diced bell pepper

½ cup diced celery

2 green onions, chopped

1 clove garlic

Minced Parsley

1 lb. crawfish tails

1 tsp. lemon juice

1 tsp. salt

¼ tsp. black and cayenne pepper

3 cups of chicken broth (1 use 2 cans of chicken broth – Campbell’s soup, not the larger cans) plus water to make it to 3 cups. You may need to add more liquid according to your taste

 

First make a roux with butter and flour, cook till peanut color. Add onions, bell peppers, celery and green onions to roux. Cook until veggies are soft. Add garlic, parsley, crawfish tails, lemon juice, salt, peppers and broth. Continue to stir and bring to a simmer. Simmer for about 20 minutes.

 

Hope you enjoy!!!

 

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