Crawfish Shrimp And Lump Crabmeat Etouffee

Description

Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of tabasco guest chef stanley dry.

Ingredients

• Butter
• Onions
• Celery
• Reduced-sodium Chicken Broth
• Flour
• Crawfish Tail
• Lemon Juice
• Salt
• Cayenne Pepper
• Tabasco Sauce
• Shrimp
• Lump Crabmeat
• Green Onion Top
• Fresh Parsley
• Cooked Rice

Instructions

1. Melt butter in a heavy pot over medium heat
2. Add onions and celery and cook until softened, about 10 minutes
3. Whisk chicken broth and flour until smooth
4. Add to celery mixture
5. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes
6. Add crawfish and cook 15 minutes
7. Add lemon juice, salt, cayenne and tabasco
8. Add shrimp and cook until shrimp are cooked, about 5 minutes
9. Add crabmeat, green onions and parsley and cook 5 minutes
10. Serve over rice