How to Make the Best Crawfish Étouffée

How to Make the Best Crawfish Étouffée

How to Make the Best Crawfish Étouffée

1 hour

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Details
  • Serving Size:   8
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 medium bell pepper chopped
  • 1 tbsp black pepper
  • 3/4 stick butter
  • 2 stalks celery chopped
  • 4 chicken bouillon cubes
  • 2 lbs crawfish
  • 4 tbsp flour
  • 2 tsp garlic
  • 1 bushel green onion tops
  • 2 large onions 1 red 1 white, chopped
  • 1 tbsp parsley
  • 2 tsp red pepper
  • 1 tsp salt
  • 2 cups water
Instructions

Melt the butter in a large saucepan.

Saute the onion, celery, and bell pepper for 30 minutes.

Add garlic, salt, red, and black pepper.

Add crawfish tails and saute for 1 minute.

Add flour and stir. Cook for 3 minutes.

Add water, bouillon, green onion, and parsley. Simmer for 15 minutes.

Serve over rice and with a fresh loaf of french bread.

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