1/2 cup Butter or margarine 1/3 cup All-purpose flour 1 cup Onions
chopped 1 cup Celery :
chopped 1 cup Bell pepper
chopped 20 milliliter Garlic :
minced 1 pound Cooked crawfish tails 2 cup Chicken broth 1/4 cup Parsley -- chopped 1 teaspoon Salt 1/8 teaspoon Black and red pepper Tabasco 3 cup Cooked rice Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice . (wrv)
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Cooks who know, use Jasmine to make their gumbo greater and their etouffee excellent. But don’t stop there – make taco night terrific, and your stir-fry super – and yes – it will still jazz up your jambalaya. Don’t just reach for the rice that grandma cooked – reach for the rice that makes every bite Supreme! For more, visit
CRAWFISH ÈTOUFFÈE???????????? Ya’ gonna need yourself a whole bunch crawfish tails. One stick of butter, chopped medium onion, and bell pepper, 1tbs minced garlic, two cans of tomato sauce, one can cream of mushroom, one can cream of celery, chicken stock, chives and parsley. Season with Tony’s, garlic, onion, dried parsley & red pepper flakes. Serve over rice. Y’all come eat???????????? #CrawfishÉtouffée #CajunCooking #CrawfishSeason #crawfishtails
Fridays in the Kitchen: Crawfish Etouffee over Cheese Tortellini
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Expert: Karl James Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years. Filmmaker: Dana Glover