Étouffée

Step 1

Cook the rice according to the instructions on the package. Set aside.

Step 2

In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.

Step 3

Sauté until tender and finally add the garlic.

Step 4

Reduce heat and simmer for 5 minutes while stirring regularly.

Step 5

Season the mixture with Cayenne pepper and Cajun seasonings and add the crawfish tails. Mix well.

Step 6

Sieve the flour over the mixture and stir.

Step 7

Add half of the broth and continue stirring until it begins to thicken.

Step 8

Add the rest of the broth and stir until you get the thickness of a stew sauce. Season with salt and pepper.

Step 9

Serve hot with white rice, garnished with chopped parsley and scallion.