Crawfish Etouffee from the Table is Bread - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Etouffee from the Table is Bread

INGREDIENTS

2 Bell Peppers
1 bunch green onions
2 large white onions
4 stalks celery
2 quart of water
1/2 cup Tony's Seasoning Mix
1, 16 oz Crawfish Base
2 cup flour
2 lbs. crawfish tails
2 sticks butter
 
PROCEDURE

  • Saute onion, bell peppers, celery, and garlic in butter. 
  • Add 2 cup flour, mix well until smooth. 
  • Whisk in 2 quart of water.
  • Add green onion, crawfish and chicken base and add crawfish tails.  Serve over rice.  Serve 6-8 people.
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