quick crawfish etouffee
Fast &very good
No Image
prep time
30 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/2 cup butter
- 1 1/2 tablespoons all purpose flour
- 3/4 cup finely chopped onion
- 3/4 cup finely cgopped celery
- 3/4 cup finely chopped bell pepper
- 1 pound crawfish tail meat
- 1/2 teaspoon salt & pepper
- 1/2 teaspoon tony's
How To Make quick crawfish etouffee
-
Step 1In a large pot or Dutch oven, melt butter over medium heat. Stir in flour, and cook about 10 minutes or until mixture is the color of peanut butter.
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Step 2Add onion, celery, and bell pepper; cook about 6 minutes or until softened. Stir in crawfish, salt, pepper, and Creole seasoning. Reduce heat to low; cover and cook for 15 minutes. Let cool completely before making balls. Etouffee can be refrigerated for up to 1 week or frozen for up to 6 months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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