My Crawfish Étouffée (Paul Prudhomme Approved)

Por Chef Jean-Pierre · 60 min

Ingredientes

Modo de preparo

1. In a Dutch oven over medium heat, heat the clarified butter. Add the flour and cook, stirring constantly, until golden brown.
2. Add the diced onion and sauté for a couple of minutes.
3. Add the Creole seasoning, celery, bell pepper and the white parts of the scallions. Then add the tomatoes, garlic, Worcestershire sauce, hot sauce, and salt and pepper to taste.
4. Cook on very low heat for about 45 minutes, until all the vegetables are tender.
5. Add the green parts of the scallions and the crawfish tails.
6. Serve with cooked rice.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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