1 pkg. crawfish tails with fat. 1 cup onion, celery, bell pepper. 3 cloves garlic. 2 cups chicken broth/stock. 1/4 cup parsley. Salt, pepper, cayenne. Roux with 1/2 cup butter, 1/3 cup flour. Once crawfish added, simmer 20 minutes.
Add parsley last ten minutes of cooking. I added too much dried parsley this time but it won't hurt anything.
https://thegoldenhornblog.blogspot.com/2020/01/crawfish-etouffee.html
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