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SMOKED TURKEY & CRAWFISH ETOUFFEE

SMOKED TURKEY & CRAWFISH ETOUFFEE

CHEF PAUL ENT / BRIDGES CAFE – Nashville

Ingredients:

1 c cooked smoked turkey
1/2 c crawfish tails
1/2 c butter (unsalted)
1/2 c all purpose flour
1/2 c yellow onion (diced)
1/2 c green pepper (diced)
1/2 c celery (diced)
4 c chicken stock
2 T Creole seasoning
2 c cooked white rice
2 T tomato paste

DIRECTIONS:

Saute vegetables until tender. In a small sauce pan, melt butter and add flour. Cook on low and make a dark roux. Add turkey and crawfish tails. Cook with vegetables until just done. Add chicken stock, tomato paste, and Creole seasoning. Bring to a boil and add roux. Cook until thickened. Serve over warm white rice.

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