Crawfish Étouffée with Rice

Ingredients

• 1 lb Crawfish tails
• 1/2 cup Unsalted butter
• 1 large Onion, chopped
• 1 large Green bell pepper, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 2 tbsp Creole seasoning
• 1/4 tsp Cayenne pepper
• 1 cup Chicken broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp Hot sauce
• 1/4 cup Green onions, chopped
• 1/4 cup Fresh parsley, chopped
• 4 cups Cooked white rice

Instructions

1. 1Melt butter in a large skillet or pot over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
2. 2Add garlic, Creole seasoning, and cayenne pepper. Cook for 1 minute more.
3. 3Stir in chicken broth, Worcestershire sauce, and hot sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Add crawfish tails and cook until heated through, about 5-7 minutes.
5. 5Stir in green onions and parsley.
6. 6Serve crawfish étouffée over cooked white rice.

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