Category - Restaurant

RALPH AND KACOO'S CRAWFISH ETOUFFEE

    Ralph and Kacoo's Crawfish Etouffee

    2 pounds crawfish tails
    1 cup oil
    3/4 cup flour
    1 1/2 cups chopped onions
    1/4 cup chopped celery
    1/3 cup garlic, mashed and finely minced
    2/3 cup chopped green peppers
    1/4 cup butter
    1/2 cup tomato paste
    1 can chicken broth
    3 cup water
    2 chicken flavored bouillon cubes
    2 teaspoons salt
    2 teaspoons black pepper
    1 teaspoon Tabasco pepper sauce
    1 teaspoon fancy paprika

    In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and saute.


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