Cathe's Crawfish Etouffe
- 1/2 c Butter
- 1 lg Onion, finely chopped
- 1 Bell pepper, finely chopped
- 3 Garlic cloves, finely
- -chopped
- 1/2 c Celery, finely chopped
- Green onions (one bunch),
- -finely chopped
- 1 ts Lowry's garlic salt
- 1 tb Parsley, dried
- 1/4 ts Red pepper flakes
- 1/2 ts Pepper
- 3 ds Tabasco sauce
- 1 lb Crawfish, cleaned
- 4 tb Flour
- 2 c Chicken broth
- Rice, cooked (for serving)
Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish
and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add
chicken broth; mix well and simmer 15 minutes. Serve over hot rice.
and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add
chicken broth; mix well and simmer 15 minutes. Serve over hot rice.
