Crawfish Etoufee
Enjoy the flavors of Louisiana with this soothing Crawfish Etouffee dish! Ideal for a quiet Sunday supper.
Yield: 4
Materials
- - 1 pound crawfish tails peeled
- - 1/4 cup butter
- - 1/4 cup all-purpose flour
- - 1 cup onion chopped
- - 1/2 cup green bell pepper chopped
- - 1/4 cup celery chopped
- - 2 cloves garlic minced
- - 1 cup chicken broth
- - 1 cup water
- - 1 teaspoon Cajun seasoning
- - 1/2 teaspoon paprika
- - 1/2 teaspoon dried thyme
- - 1/4 teaspoon cayenne pepper optional
- - Salt and black pepper to taste
- - 2 tablespoons green onions chopped
- - 2 tablespoons fresh parsley chopped
- - Cooked rice for serving
Instructions
- In a large skillet over medium heat, melt the butter.
- Add flour to the skillet, stirring continuously to create a roux. Cook until the roux turns a light brown color, about 5 minutes.
- Add the onion, green bell pepper, celery, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes.
- Gradually stir in chicken broth and water, followed by Cajun seasoning, paprika, thyme, and cayenne pepper. Bring to a simmer.
- Add the crawfish tails to the skillet and simmer for about 10 minutes, or until the sauce thickens.
- Season with salt and black pepper to taste. Stir in the green onions and parsley.
- Serve the etouffee over cooked rice.