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Results 51 - 60 of 152 for etouffee
Shrimp may be used as a substitute. Melt butter. Add flour and brown lightly. Finely chop peppers, onion bottoms, celery and tomatoes and ...
Season crawfish tails and set aside. Saute celery, onions, bell pepper, garlic, 1 cup water, and tails. Bring to a boil and cook on low for ...
Season crawfish tails with salt and pepper and set aside. Melt butter in heavy pot, but not a black pot. Add flour and brown to a light ...
Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3-4 minutes. Stir ...
Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion. Saute until tender. Add tomato paste and crawfish stock. ...
Do not use black iron pot. Add crawfish and cook for 2-3 minutes. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell ...
Saute onions and celery in butter until wilted. Add flour and cook. But do not brown. Add crawfish fat or chicken broth. Simmer about 25 ...
Brown the flour in melted butter until the color of a paper bag. Add onion and bell pepper; saute. Add crawfish, water, garlic powder and ...
Melt butter and add oil. Add flour and stir, add onions, celery, garlic and saute until tender. Cook over low heat 10 minutes. Add water, ...
First cook onions, bell pepper, and celery in butter until they are clear. Add crawfish fat which has been mixed with 3/4 cup of water in ...
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