CRAWFISH PATRICK
This is an old recipe from Uglesich's in New Orleans. I got the recipe from the T.P. years ago. Its a faster alternative to doing an étouffée in case you are short on time. Great with rice or pasta, also as my own twist I usually add a half pound of chopped tasso when I brown the celery and onions, just to give the dish a little extra meat.
Provided by Tread
Categories Cajun
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter then add the flour and make a light roux in a large skillet.
- Add the onion, celery and garlic and brown for five to ten minutes.
- Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
- Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth. Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.
- Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.
- Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.
Nutrition Facts : Calories 355.6, Fat 24.9, SaturatedFat 14.9, Cholesterol 183.6, Sodium 358.7, Carbohydrate 13.5, Fiber 1.5, Sugar 2.7, Protein 20.2
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