| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 11 - 20 of 28 for chicken etouffee
Mix all ingredients (except crawfish) in large pot; bring to a boil. Add crawfish and cook for about 30 minutes. Serve over rice.
12. SHRIMP ETOUFFEE
Make a "roux" by mixing 1/2 cup flour with 1 stick melted butter in heavy pan. Stir over medium heat until flour begins to brown. Set ...
Melt butter in iron skillet ... taste). Add crawfish and cook down 4 to 5 minutes. Add Cream of Chicken soup. Serve over rice. Makes 4-6 servings.
Melt butter in heavy pot and saute the onion, celery and green pepper until limp. Add flour and stir for 10 minutes. Add tomato paste and ...
Do not use black iron ... pan and add chicken broth. Stir and cook slowly, ... sprinkle with parsley and green onion tops. Serves 4. Freezes well.
In a large skillet, make a roux. Do this by stirring oil and flour over slow to medium heat. When the roux becomes peanut butter color; add ...
17. SHRIMP ETOUFFEE
In a small saucepan, melt ... Gradually stir in chicken broth. Set aside. In a ... thickens, about 3 minutes. Serve over steamed rice. Serves 4.
18. SHRIMP ETOUFFEE
Melt butter in large deep ... and catsup. Add chicken broth, stir well. Add cornstarch ... stir and simmer 20 minutes. Serve over cooked rice.
Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion. Saute until tender. Add tomato paste and crawfish stock. ...
20. SHRIMP ETOUFFEE
Melt butter in heavy saucepan. Add chopped onions and saute until well wilted and starting to disintegrate. Add flour and stir constantly ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables