| Crawfish Etouffee 3
1 stick of margarine
1 pound of crawfish tails (or shrimp), peeled
1 medium onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 tablespoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of chicken broth
1 tablespoon of parsley, chopped
1 tablespoon of green onion tops, cut with scissors
Cooked rice |
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Do not use black iron pot. Add crawfish and cook for 2-3 minutes. Remove the crawfish with slotted spoon and set aside. Add onion, celery, bell pepper and seasonings. Sauté for 10 minutes. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve on hot rice and sprinkle with parsley and green onion tops. Serves 4. |
