Thread: ETOUFFEE
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Old 07-17-2006, 02:00 PM   #1
Lyn
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Default ETOUFFEE

2-lbs. of seafood (peeled crawfish, peeled shrimp, crabmeat)
1/2 cup of finely chopped celery
1 cup of finely chopped onion
1/2 cup of finely chopped bell pepper
4 cloves of chopped garlic
1/2 tsp. of tabasco hot sauce
1 1/2 cup of hot chicken broth
1 tbsp. of cornstarch
1/2 cup of chopped green onion
1/4 cupof chopped parsley
1/2 lb of butter
Cajun Seasoning (how much is your choice)

Season seafood with cajun seasoning and set aside. In large pot melt 1/2 lb of butter. To this add chopped celery, onion, bell pepper, garlic, and tobasco. Cook slowly until onions are transparent. Add chicken broth and seafood. Bring to a boil then immediately turn heat down low and cook very slowly for 20 minutes stirring often. Dissolve cornstarch in 1/2 cup of the liquid and stir until smooth. Add this to the rest of the mixture. Add green onions and parsley, and more seasoning if needed. Cook 10-15 minutes more. Serve as is or over rice.
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