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CRAWFISH OR SHRIMP ETOUFFEE
3 Tbsp olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
2 cups chicken broth
1/2 cup dry white wine
1 tsp salt
Louisiana Hot Sauce
1 1/2 lbs peeled crawfish or shrimp
1 bunch green onions, finely sliced
Saute the onion, celery, bell pepper, and garlic in olive oil until
soft, and the edges of the onion begin to turn golden. Add the
chicken broth, white wine, salt and pepper. Cover and simmer for
30 minutes, stirring occasionally. Add the crawfish or shrimp and
simmer for another 15 minutes. Taste and adjust seasonings. Sprinkle
with sliced green onions and serve over rice. Place a bottle of
Hot Sauce on the table.
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Shrimp Etoufee 07