How To Make Crawfish Etouffee
This Cajun crawfish etouffee recipe offers a tangy and smoky bite that's similar to gumbo, for a filling dish paired with rice.
Prep:
15 mins
Cook:
50 mins
Total:
1 hr 5 mins
Ingredients
- ½ cup butter, cubed
- ½ cup all-purpose flour, plus additional 2 tbsp
- 1¼ cups celery, chopped
- 1 cup green pepper, chopped
- ½ cup green onions, chopped
- 14½ oz chicken broth, (1 can)
- 1 cup water
- ¼ cup fresh parsley, minced
- 1 tbsp tomato paste
- 1 bay leaf
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- 2 lbs crawfish tail meat, frozen cooked, thawed
- rice, cooked
Instructions
-
In a large cast-iron or another heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until the mixture is a caramel-colored paste.
-
Add the celery, pepper, and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, and cayenne pepper. Bring to a boil.
-
Reduce heat; cover and simmer, for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through.
-
Serve with rice and enjoy!
Nutrition
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