Crawfish Étouffée

Name: Crawfish Étouffée
Ingredients: 2 1/2 sticks of butter; 8 TBLS flour; 1 1/2 cup white onion, finely chopped; 1 1/2 cup celery hearts, finely chopped; 1 TBLS crushed or minced garlic; 4 chicken bouillon cubes; 4 cups very hot water; 1 TBLS Worcestershire sauce; Tony Chachere’s Creole Seasoning (Some of my favorite Cajun seasonings); 2 lbs. crawfish tails (pick off black veins; do not wash); Rice

Crawfish Étouffée was pinched from <a href="http://www.wanderwithwonder.com/2014/08/18/recipes-from-the-road-flavors-of-louisiana/" target="_blank">www.wanderwithwonder.com.</a>

INGREDIENTS

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2 1/2 sticks of butter

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8 TBLS flour

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1 1/2 cup white onion, finely chopped

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1 1/2 cup celery hearts, finely chopped

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1 TBLS crushed or minced garlic

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4 chicken bouillon cubes

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4 cups very hot water

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1 TBLS Worcestershire sauce

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Tony Chachere’s Creole Seasoning (Some of my favorite Cajun seasonings)

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2 lbs. crawfish tails (pick off black veins; do not wash)

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Rice

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