Crawfish Etouffee

Total Time: 3 hrs 20 mins Preparation Time: 40 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 8
• 2 tablespoons flour
• 2 tablespoons vegetable oil
• 3 (10 1/2 ounce) cans chicken broth
• 1 medium bell pepper, chopped
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (15 ounce) can tomato sauce
• 1 tablespoon parsley flakes
• 1 teaspoon accent seasoning
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon basil
• 1/4 teaspoon poultry seasoning
• 1 teaspoon worcestershire sauce
• 1 teaspoon lemon juice
• 2 lbs crayfish tails
• 1/2 cup chopped green onion
• hot cooked rice

Recipe

• 1 roux: in small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- do not let burn; set aside.
• 2 in a dutch oven, add all ingredients except crawfish and green onions.
• 3 bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
• 4 add roux, stirring occasionally and cook for 30 minutes.
• 5 add crawfish and green onions and cook for 10 minutes longer.
• 6 serve over a bed of rice.