Crawfish Étouffee

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1/3 cup	20g / 0.7oz	Flour
1 cup	62g / 2.2oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	110g / 3.9oz	Chopped celery
3		Garlic cloves - minced
1 lb	454g / 16oz	Peeled crawfish tails
2 cups	474ml	Chicken broth
1/3 cup	48g / 1.7oz	Chopped fresh parsley
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
		Cooked rice - for serving

Recipe Instructions

Melt butter in a large heavy pot. Add flour, and stir over medium-low heat until roux is caramel-colored (20 to 30 minutes). Stir constantly.

Add onion, green pepper, celery and garlic. Cook until tender-crisp, three to four minutes. Stir in remaining ingredients, except rice, and simmer 20 minutes. Serve over cooked rice.

This recipe yields ?? servings.

Source:
Arkansas Game and Fish Commission at http://www.agfc.com

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