Crawfish Etouffee
- Replies 0
This rich and flavorful dish brings a taste of Louisiana straight to your kitchen—perfect for seafood lovers craving a comforting classic!
Ingredients:
Image credit: Taste of Home
Ingredients:
- 1/2 cup butter, cubed
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1-1/4 cups chopped celery
- 1 cup chopped green pepper
- 1/2 cup chopped green onions
- 3 cups chicken broth
- 1/4 cup minced fresh parsley
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds frozen cooked crawfish tail meat, thawed
- Hot cooked rice
- In a large cast-iron or heavy skillet, melt the butter and mix in the flour.
- Stir continuously over low heat until it forms a caramel-colored roux, which takes about 20 minutes.
- Add the celery, bell pepper, and onions, stirring to coat them evenly.
- Pour in the broth and mix in the parsley, tomato paste, bay leaf, salt, black pepper, and cayenne. Bring the mixture to a boil.
- Lower the heat, cover, and let it simmer for 30 minutes, stirring occasionally. Remove the bay leaf, then add the crawfish and cook until heated through. Serve over rice.
