Crawfish Etoufee Recipe
Louisiana light roux etoufee over white rice and topped with sautéed crawfish tails. Complimentary dishware included.
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Ingredients
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For the Etouffee
For the Rice
Method
Preparation of Rice
- 1
Preparation of Etouffee
- 2
Make the Roux
In a large skillet or pot, melt 1 cup of butter over medium heat. Gradually whisk in 1 cup of all-purpose flour, stirring constantly. Continue to cook the roux, stirring frequently, until it turns a light brown color, about 15-20 minutes.
- 3
- 4
Combine Ingredients
Stir in the chicken broth, tomato paste, Cajun seasoning, bay leaves, and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally.
- 5
Add Crawfish
After 30 minutes, stir in the crawfish tails and simmer for another 5-10 minutes until they are heated through.
- 6
Garnish
Remove the bay leaves and serve the etouffee over the prepared white rice. Garnish with chopped green onions.