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Crawfish Etouffee II

Yield: Makes 6 servings.

• 1/3 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 2 cloves garlic, minced
• 1 1/4 cups chicken broth
• 1 pound peeled crawfish tails
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground red pepper
• Hot pepper sauce to taste
• 4 cups hot cooked rice
• Finely sliced green onion tops (optional)

Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.

Lower heat and blend in flour.

Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not burn. 
Add onion, celery, green peppers and garlic.

Cook, stirring, about 5 minutes.

Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes.

Serve over beds of fluffy rice; sprinkle with green onions, if desired.
Nutrition Facts
Calories 358   
Total Fat 14g 
Cholesterol 101mg 
Sodium 778mg 
Total Carbohydrate 38g 
Dietary Fiber 2g 
Protein 20g

USA Rice Federation (


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