Crawfish, Shrimp, and Crabmeat Etouffee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter |
2 large onions, chopped |
2 celery stalks, chopped |
2 cups chicken broth |
1/4 cup all-purpose flour |
1 pound crawfish tail meat |
2 tablespoons lemon juice |
salt to taste |
cayenne pepper to taste |
hot sauce to taste |
1 1/2 pounds shrimp, peeled and deveined |
1 pound lump crabmeat, drained and picked |
1/4 cup chopped green onion tops |
1/4 cup chopped fresh parsley |
hot cooked rice |
Directions:
1. Melt butter in a Dutch oven over medium heat; add onions and celery. Sauté 10 minutes or until softened.
2. Meanwhile, whisk together broth and flour in a small bowl until smooth. Add to onion mixture. Bring to a boil, reduce heat, and simmer 30 minutes or until thickened. Add crawfish; cook 15 minutes. Add lemon juice, salt, cayenne pepper, and hot sauce. Add shrimp, and cook 5 minutes. Add crabmeat, and cook 5 minutes or until heated through. Add green onion and parsley. Serve over hot cooked rice.
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