CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE

Crawfish, Shrimp and Lump Crabmeat Etouffee image

Provided by Ceezie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
Whisk chicken broth and flour until smooth.
Add to celery mixture.
Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes.
Add lemon juice, salt, cayenne and Tabasco.
Add shrimp and cook until shrimp are cooked, about 5 minutes.
Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice.

Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33

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