Crawfish Etouffee Recipe

Name: Crawfish Etouffee Recipe
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 tablespoons butter (or use peanut oil); 4 tablespoons all purpose flour; 1 medium onion (chopped); 1 medium bell pepper (chopped (I use jalapeno for spicier)); 1 stalk celery (chopped); 4 cloves garlic (chopped); 2 teaspoons Cajun seasonings (or to taste); 1 teaspoon cayenne pepper (optional, for spicier); Salt and pepper to taste; 2 cups chicken stock (or use seafood stock); 1 pound crawfish tail meat (par-cooked); 1 tablespoon chopped parsley; FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce; Cooked rice for serving (if desired)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Author : Mike Hultquist

bell peppers cajun crawfish

Instructions

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Step 1

Heat a large pan or pot to medium heat and melt the butter.

Step 2

Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.

Step 3

Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.

Step 4

Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.

Step 5

Add the crawfish tails and warm them through.

Step 6

Remove from heat and stir in the parsley.

Step 7

Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

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