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Crawfish, Shrimp and Lump Crabmeat Etouffee

Recipe by Stanley Dry
  • 80 minutes
  • Serves 8

INGREDIENTS

1 lb

Crawfish tails

1 lb

Lump crabmeat

1 lb

Shrimp

2

stalks Celery

1/4 cup

Green onion tops

2 cups

Onions

1/4 cup

Parsley

2 1/2 cups

Chicken broth, reduced-sodium

3 tbsp

Lemon juice

2 tsp

Tabasco sauce

3 cups

White rice, cooked

1 tsp

Cayenne pepper

1/4 cup

Flour

1/2 tsp

Salt

1/2 cup

Butter