ralph and kacoo's crawfish etouffee | Recipe Goldmine

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.