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Soups & StewsSeafood Soups: Cod - Z >  Crawfish Etouffee I


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Yield: Makes 8 servings.

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 4 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped green peppers
• 1 tablespoon minced garlic
• 2 teaspoons Creole seasoning blend
• 4 cups hot seafood stock
• 2 pounds peeled crawfish tails or peeled and deveined shrimp
• 4 cups hot cooked rice
• Sliced green onions for garnish (optional)
• Chopped fresh parsley for garnish (optional)

Heat oil in large skillet over medium-high heat. Add flour and stir constantly to make dark, chocolate-colored roux*. Stir in onions, celery, peppers, garlic and seasoning blend. 
Heat seafood stock in large saucepan or Dutch oven; stir in roux gradually until well blended. Cook over medium heat 20 minutes. Add crawfish and shrimp; cook an additional 10 minutes. Serve over hot rice. Garnish with onions and parsley, if desired.

Nutrition Facts
Calories 546   
Total Fat 31g 
Cholesterol 159mg 
Sodium 2392mg 
Total Carbohydrate 42g 
Dietary Fiber 3g 
Protein 25g

USA Rice Federation (


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