Crawfish Etouffee

Plenty of garlic gives this quick and easy crawfish and rice recipe a burst of flavor.



by 7  people


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Ingredients
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    1/3  cup 
    cooking oil
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    1/3  cup 
    all-purpose flour
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    2   cups 
    chopped onion
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    1   cup 
    chopped celery
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    1/2  cup 
    chopped green sweet pepper
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    1/4  cup 
    sliced green onion
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    1/4  cup 
    snipped fresh parsley
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    6   cloves 
    garlic, minced
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    1  14  ounce can 
    chicken broth
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    1   teaspoon 
    seasoned salt
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    1   
    bay leaf
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    1   pound 
    fresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped
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    3   cups 
    hot cooked rice

Directions
1.
For roux, in a large skillet heat the 1/3 cup oil over medium heat for 3 minutes. Gradually stir or whisk in the flour until smooth. Cook over medium-low heat about 20 minutes or until the mixture is dark reddish brown (chocolate brown), stirring frequently.
2.
Add onion, celery, and sweet pepper; cook over medium heat for 10 minutes, stirring occasionally. Stir in green onion, parsley, and garlic. Add chicken broth all at once, stirring to combine. Stir in seasoned salt and bay leaf.
3.
Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add crawfish and cook until warmed through (if using shrimp, cook until shrimp is opaque). Discard bay leaf. Serve over rice.
4.
Makes 6 servings
Nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 40, sat. fat (g) 2, carb. (g) 36, Monosaturated fat (g) 5, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 4, pro. (g) 17, vit. A (IU) 583, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 81, sodium (mg) 648, Potassium (mg) 246, calcium (mg) 81, iron (mg) 2, Vegetables () 1, Starch () 2, Very Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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