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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 or shrimp or both

1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving if desired
Directions:
Directions:
Instructions
Heat a large pan or pot to medium heat and melt the butter.
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.
Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
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.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 prep 30 cook
Personal Notes:
Personal Notes:
To have a nice brown color in your flour, spread flour on a cookie sheet and bake in oven at 415º for about 10 minutes until you see the color change to light brown. Be careful flour burns easily.

 

 

 

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