Crawfish, Shrimp And Lump Crabmeat Etouffee

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup butter
• 2 onions, chopped
• 2 stalks celery, finely chopped
• 2 1/2 cups reduced-sodium chicken broth
• 1/4 cup flour
• 1 lb crawfish tail
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• cayenne pepper
• 2 teaspoons tabasco sauce
• 1 lb peeled and deveined shrimp
• 1 lb lump crabmeat
• 1/4 cup chopped green onion top
• 1/4 cup chopped fresh parsley
• 3 cups cooked rice

Recipe

• 1 melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
• 2 whisk chicken broth and flour until smooth.
• 3 add to celery mixture.
• 4 bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
• 5 add crawfish and cook 15 minutes.
• 6 add lemon juice, salt, cayenne and tabasco.
• 7 add shrimp and cook until shrimp are cooked, about 5 minutes.
• 8 add crabmeat, green onions and parsley and cook 5 minutes.
• 9 serve over rice.