1 heaping tsp minced shallots or 1 heaping tsp of minced garlic
2 teaspoon ground mustard
½ teaspoon Worcestershire sauce
½ teaspoon cajun seasoning
salt and pepper to taste
1 pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice
Instructions
Warm leftover apache bread in large saute pan over medium to low heat. Stir in the seafood stock, diced tomatoes and remaining ingredients. Bring to a slight boil and toss in the crawfish. Cook until crawfish are done. Serve over rice! Now how easy was that etouffee recipe!
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=6301