CRAWFISH or SHRIMP ETOUFEE * Mardi Gras * celery, onion * touch of heat * creamy sauce over white ri

Name: CRAWFISH or SHRIMP ETOUFEE * Mardi Gras * celery, onion * touch of heat * creamy sauce over white ri
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 1 cup chopped onion; 1/2 cup chopped green bell pepper; 1/4 cup chopped celery; 2 tsp crushed garlic; 2 cups seafood, vegetable or chicken stock/broth; 1 tsp kosher salt; 1/2 tsp cracked red pepper; About 1/2 tsp Creole seasoning (Tony Chachere’s or Zatarain’s), or to taste; 1 lb. crawfish tails (fresh or frozen & thawed) or 1 lb. shelled, raw shrimp (cleaned); Dash of Tabasco sauce (optional); 1 TB chopped fresh parsley, plus extra for garnish (optional); 1/4 cup sliced green onion, plus extra for garnish (optional)

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Ingredients

1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
2 tsp crushed garlic
2 cups seafood, vegetable or chicken stock/broth
1 tsp kosher salt
1/2 tsp cracked red pepper
About 1/2 tsp Creole seasoning (Tony Chachere’s or Zatarain’s), or to taste
1 lb. crawfish tails (fresh or frozen & thawed) or 1 lb. shelled, raw shrimp (cleaned)
Dash of Tabasco sauce (optional)
1 TB chopped fresh parsley, plus extra for garnish (optional)
1/4 cup sliced green onion, plus extra for garnish (optional)