Crawfish Etoufee Sauce

Course : Cajun
Serves: 1
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4 tablespoons minced crawfish tails -- cooked (or shrimp)
8 tablespoons olive oil
4 tablespoons diced onion
4 tablespoons diced celery
4 tablespoons diced peppers -- (I used yellow and red)
8 tablespoons flour
4 cups seafood stock
4 pinches chopped parsley

Preparation / Directions:

Heat oil in heavy bottomed sauce or sauté pan. Add diced vegetables and cook until tender. Add enough flour to form a paste and cook over medium heat for just a few minutes. Keep stirring. Slowly add seafood stock while stirring. Bring to a boil and then reduce the heat to a simmer. Add chopped parsley and crawfish tails. Can be served over rice.

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