Crawfish Etouffee Recipe

🧂 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

Instructions

• 1 Heat a large pan or pot to medium heat and melt the butter.
• 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.
• 3 Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to
  soften.
• 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.
• 5 Add the crawfish tails and warm them through.
• 6 Remove from heat and stir in the parsley.
• 7 Serve over white rice (if desired) and garnish with extra parsley and spicy
  chili flakes. Don't forget the hot sauce!

Nutrition Info