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Louisiana's Best Crawfish Etouffee

Donna Graffagnino
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

1/2

Bell pepper

2

stalk(s) Celery, fine

2 tbsp

Garlic

1 1/2

bunch Green onions

2

Onions, large

1/2

bunch Parsley

4

Chicken bouillon cubes

2 cups

Shrimp or chicken stock

1

Tobasco or la hot sauce

5 tbsp

All purpose flour

1/2 tsp

Cayenne pepper

1 lb

Louisiana crawfish tails and fat

1

Salt & black pepper

1 stick

Butter