| This recipe is liked by 0 person(s). |
Crawfish Etoufee
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Gourmet Magazine
| 1 stick | butter |
| 3 c. | minced onion |
| 1 Tb. | minced garlic |
| 1 Tb. | fresh thyme |
| 1 Tb. | flour |
| 1 c. | chicken broth |
| 1 Tb. | Cajun seasoning |
| 1 tsp. | paprika |
| 1 tsp. | hot sauce |
| 1 lb. | crawfish tails |
| 1/4 c. | chopped green onions |
| 2 Tb. | chopped parsley |
| 4 c. | steamed rice |
Melt butter in medium saucepan over moderate heat. Add onion and garlic and cook until onion is softened, about 5 minutes. Add thyme and flour and cook, stirring for 1 minute. Whisk in chicken broth, Cajun seasoning, paprika and hot sauce. Bring to a boil, then reduce heat and simmer 2-3 minutes. Stir in crawfish tails. Cover and simmer, stirring occasionally for 10 minutes. Stir in green onions and parsley. Serve over steamed rice.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.