Louisiana Crawfish Étouffée

1. 1

   Melt butter in a large, heavy saucepan over medium heat. Add onion and next 7 ingredients; saute 5 to 7 minutes or until vegetables are tender.

2. 2

   Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown.

3. 3

   Stir in stock, and simmer over medium-low heat 45 minutes. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley. Add Creole seasoning to taste.

4. 4

   Serve over hot cooked rice with hot sauce on the side.

No nutritional information available.

No additional tips available.