Crawfish Etouffee Recipe
Make Crawfish Etouffee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Roux
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour, stirring constantly to avoid burning. Cook for about 20-30 minutes, until the roux is a deep brown color, similar to chocolate.
- 2
Cooking
- 3
Add Crawfish and Liquid
Stir in the crawfish tails, chicken broth, diced tomatoes with their juices, bay leaves, cayenne pepper, paprika, salt, and black pepper. Mix well to combine.
- 4
Simmer the Etouffee
Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally. Adjust seasoning to taste.
Serving
- 5
Serve the Etouffee
Remove bay leaves before serving. Serve the crawfish etouffee over cooked rice and garnish with chopped green onions.