Crawfish Etouffee
By
Brandy Harrison-Hildreth
@NFLPrincess
1
Lived in Louisiana for quite a long time... Being the cook and inquisitive person I am, I watched and learned a lot when it comes to cajun cooking... Here is one of those dishes...
Rating:
★★★★★ 1 vote
Ingredients
- 1 1/2 c
- butter, divided
- 1/3 c
- flour
- sweet onion, chopped
- bell pepper, chopped
- celery, chopped
- parsley, fresh
- black pepper
- garlic powder
- 3 Tbsp
- chicken bouillon
- 1 qt
- chicken stock
- 2 lb
- crawfish tails
- paprika
- cayenne pepper
How to Make Crawfish Etouffee
- 1Most of the ingredients in this dish are done in quantities to taste... So use as much as you want of each... First, make the roux with 1/2 cup of butter and 1/3 cup of flour. Stir constantly over medium heat until light brown and remove from heat.
- 2In another pan add 1/2 cup of butter, onion, bell pepper, celery (also known in cajun land and the holy trinity), and green onions and cook approx. 8 min or so. Add paprika, pepper, garlic and chicken bouillon. Cook for about 2 min. stirring frequently. Add 1 qt of chicken broth and bring to a boil for 5 min.
- 3Add reserved roux, stirring well with a wire whip. Reduce heat to medium and continue to boil for another 3 min. Add crawfish and tops of green onions and parsley. Stir in last 1/2 cup of butter. Turn heat on low and simmer until ready to serve.
About Crawfish Etouffee
Course/Dish: Other Main Dishes
