Crawfish Etoufee

Crawfish Etoufee


Serving Size: 4


   ½ cup butter
   10 tablespoons all-purpose flour
   1-¼ cups chopped celery
   1 cup chopped green pepper
   ½ cup chopped green onions
   1 (14.5 ounce) can chicken broth
   1-cup water
   ¼ cup minced fresh parsley
   1-tablespoon tomato paste
   1 bay leaf
   ½ teaspoon salt
   ½ teaspoon garlic powder
   ¼ teaspoon pepper
   ¼ teaspoon cayenne pepper
   ¼ teaspoon Teedy Cooks! Homemade Creole Seasoning
   2 pounds frozen cooked crawfish tail meat, thawed
   Hot cooked rice




In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder Homemade Creole Seasoning and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.