Creamy Crawfish Etouffee | Jennifer Cooks

Name: Creamy Crawfish Etouffee | Jennifer Cooks
Ingredients: 1 stick unsalted butter; 1 cup celery, diced; 1 onion, diced; 1 bell pepper, diced; 1 tablespoons Creole seasoning (used: Tony Chachere); 2 teaspoons seafood seasoning (used: Old Bay); 1 tablespoon minced garlic; ½ cup all-purpose flour; 4 cups crawfish stock, chicken broth or water; 1 cup heavy cream; 1 tablespoon fresh lemon juice; 2 pounds freshly picked, steamed crawfish tail meat; 1 tablespoon freshly chopped parsley leaves, for garnish; 6 cups cooked long grain white rice; French bread or Garlic bread, for serving

"Crawfish Etouffee is a Louisiana favorite. Crawfish Etouffee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy. Crawfish Etoufee is a Louisiana favorite. Crawfish Etoufee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy...."

INGREDIENTS

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1 stick unsalted butter

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1 cup celery, diced

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1 onion, diced

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1 bell pepper, diced

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1 tablespoons Creole seasoning (used: Tony Chachere)

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2 teaspoons seafood seasoning (used: Old Bay)

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1 tablespoon minced garlic

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½ cup all-purpose flour

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4 cups crawfish stock, chicken broth or water

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1 cup heavy cream

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1 tablespoon fresh lemon juice

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2 pounds freshly picked, steamed crawfish tail meat

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1 tablespoon freshly chopped parsley leaves, for garnish

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6 cups cooked long grain white rice

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French bread or Garlic bread, for serving

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