Crawfish and Shrimp Etouffee
Recipe tags: chicken base, easy difficulty, main, seafood, stovetop
|8 Tbsp||unsalted butter|
|¼ cup||all-purpose flour|
|1 lb||cooked crawfish tails|
|1 lb||cooked shrimp|
|1 cup||diced white onion|
|1 cup||diced green bell pepper|
|1 Tbsp||minced garlic|
|1 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|2 cups||hot water|
|2 Tbsp||The Original “Louisiana” Brand Hot Sauce™|
|1 Tbsp||salt free Cajun seasoning|
Add the butter to a saucepan and melt over medium high heat. Add the flour, whisk and continue to cook for 3 - 5 minutes.
Mix the Roasted Chicken Base with the hot water.
Add the onion, bell pepper, and garlic to the pan and cook for 3 - 4 minutes more. Add the chicken broth, Hot Sauce, and Cajun seasoning to the pan and stir until smooth. Add the shrimp and crawfish tails and simmer for 4 - 5 minutes.
Remove the pan from the stove and serve immediately with cooked rice.