MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crawfish Etouffee
 Categories: Seafood, Vegetables, Herbs, Chilies, Rice
      Yield: 8 servings
 
    1/2 c  Butter; diced
    1/2 c  A-P flour; +2 tb
  1 1/4 c  Celery; chopped
      1 c  Green pepper; chopped
    1/2 c  Green onions; chopped
 14 1/2 oz Can chicken broth
      1 c  Water
    1/4 c  Fresh parsley; minced
      1 tb Tomato paste
      1    Bay leaf
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne pepper
      2 lb Cooked crawfish tail meat;
           - thawed
           Hot cooked rice
 
  In a large cast-iron or other heavy skillet, melt
  butter; stir in flour. Cook and stir over low heat until
  mixture is a caramel-colored paste, about 20 minutes.
  Add the celery, pepper and onions; stir until coated.
  Add the broth, water, parsley, tomato paste, bay leaf,
  salt, pepper and cayenne pepper. Bring to a boil.
  
  Reduce heat; cover and simmer, 30 minutes, stirring
  occasionally. Discard bay leaf. Add crawfish and heat
  through. Serve with rice.
  
  Recipe by Tamra Duncan, Lincoln, Arkansas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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