This week our recipe is Crawfish Etouffee and it comes to us from Will and Curlethia Swanigan, owners of Black Swan Catering Company in Little Rock, Arkansas.
Crawfish Etouffee
Ingredients:

1 1⁄2 Sticks butter
2 Teaspoons salt
1 Tablespoon flour
1 medium onion, chopped fine
1⁄2 bell pepper, chopped fine
2 Teaspoons garlic, chopped fine
1 Pound picked crawfish tails with fat
Black pepper to taste
Tony Chachere Creole Seasoning
3 green onions
Chopped parsley
2 Cups chicken broth
Instructions:
Melt butter in skillet
Add flour and salt until blended
Continue stirring on medium heat (do not stop stirring) until it turns the color of milk chocolate
Add onion, bell pepper, and garlic
Cook until tender
Add crawfish, broth and cover
Cook 15 – 20 minutes on low heat
Add salt, pepper, and creole seasoning to taste
Add green onions and parsley
Simmer until seasoning blends
Serve over rice
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