ralph and kacoo's crawfish etouffee | Recipe Goldmine
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Ingredients
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Instructions
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Step 1
In a large skillet, make roux by stirring oil and flour over slow to medium heat.When roux reaches peanut butter color, add chopped onions, celery, garlic and greenpeppers and sauté for 5 minutes.
Step 2
In another skillet (small) melt butter and add tomato paste. Sauté paste in butteruntil smooth and thick, about 5 minutes, and then mix with roux.
Step 3
Pour in broth,water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes.
Step 4
Add crawfish tails 5 minutes before serving.
Step 5
Serve with rice.