Crawfish touffée

Crawfish touffée
Photo by www.myrecipes.com

Ingredients

  • 1 medium onion, chopped
  • Hot cooked rice
  • 1 medium-size green bell pepper, chopped
  • ½ to 1 teaspoon ground red pepper
  • ¼ cup chopped fresh chives
  • Garnishes: chopped fresh chives, ground red pepper
  • ¼ cup chopped fresh parsley
  • + 8 more ingredients
    • 4 garlic cloves, minced
    • ¼ cup butter or margarine
    • 1 (14 1/2-ounce) can chicken broth
    • ¼ cup all-purpose flour
    • 1 large shallot, chopped
    • 2 celery ribs, chopped
    • 1 teaspoon salt
    • 2 pounds cooked, peeled crawfish tails*

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or unti...

View full recipe at My Recipes

Comments

Variations on Crawfish touffée

  • Crawfish touffée
    • 1/4 cup finely chopped celery
    • 3/4 cup water
    • 1/2 teaspoon onion powder
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 1/2 cup butter or margarine
    • +9 other ingredients


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