MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adam's Crawfish Etouffee
Categories: Seafood, Vegetables, Chilies, Herbs
Yield: 8 Servings

1 c Butter
3/4 c Diced onion
1/3 c Diced bell pepper
1/2 c Diced celery
1/3 c Diced onion bottoms
1/4 c Chopped parsley
3 tb Chicken bouillon
1 tb Paprika
1 ts Cayenne pepper
1/2 ts Garlic powder
1/2 ts Black pepper
1 qt Water
1/8 c Flour
1/8 c Butter
3 lb Crawfish tails
2 tb Parsley
2 tb Green onion

In an 8 quart sauce pot over medium heat, melt butter
and add onion, bell pepper, celery, onion bottoms and
parsley. Cook until tender.

Add chicken bouillon, paprika, cayenne pepper, garlic
powder and black pepper. Cook and stir two more minutes.
Add water and bring to a boil for 10 minutes and thicken
with roux made from flour and butter. Add crawfish tails.

Just before serving add parsley and green onion tops.

Serve over rice.

RECIPE FROM: https://www.cdkitchen.com

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... Triple fortified stock from heritage chickens can be Michelin level.
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