MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crawfish Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies, Rice
Yield: 8 servings

1/2 c Butter; diced
1/2 c + 2 tb A-P flour
1 1/4 c Chopped celery
1 c Chopped green pepper
1/2 c Chopped green onions
14 1/2 oz Can chicken broth
1 c Water
1/4 c Minced fresh parsley
1 tb Tomato paste
1 Bay leaf
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne pepper
2 lb Cooked crawfish tail meat;
- thawed
Hot cooked rice

In a large cast-iron or other heavy skillet, melt
butter; stir in flour. Cook and stir over low heat until
mixture is a caramel-colored paste, about 20 minutes.
Add the celery, pepper and onions; stir until coated.
Add the broth, water, parsley, tomato paste, bay leaf,
salt, pepper and cayenne pepper. Bring to a boil.

Reduce heat; cover and simmer, 30 minutes, stirring
occasionally. Discard bay leaf. Add crawfish and heat
through. Serve with rice.

Tamra Duncan, Lincoln, Arkansas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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