Crawfish Etouffee And Dumplings

1. 1

   Saute until clear.

2. 2

   Drain.

3. 3

   Add 3 to 4 tablespoons flour to make roux.

4. 4

   May have to add more butter.

5. 5

   Brown to medium dark. Add Tony Cachere while browning.

6. 6

   Then add onions and peppers. Cook 1 minute.

7. 7

   Add 1 pound crawfish tails.

8. 8

   Stir and simmer a few minutes (will be real thick).

9. 9

   Add 2 cups chicken broth.

10. 10

    Simmer until thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.