Southwest Etouffée W/ Crawfish Recipe
For this dish we make a traditional etouffée and finish it with cheddar cheese, chili powder, cumin & add a whole lot of crawfish tail meat to give it our own southwestern twist on a traditional favorite.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large skillet, melt the butter and olive oil over medium heat. Gradually stir in the flour and cook, stirring constantly, until the mixture turns a dark brown color, about 15-20 minutes.
- 2
- 3
Add Crawfish and Spices
Stir in the crawfish tail meat, chili powder, ground cumin, salt, and black pepper. Mix well to combine.
- 4
Incorporate Chicken Broth
Gradually add the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer and reduce heat. Let it cook for about 10-15 minutes, stirring occasionally.
- 5
Finish with Cheese
Once the etouffée has thickened, stir in the shredded cheddar cheese until melted and well combined. Adjust seasoning if necessary.
- 6
Serve
Serve hot, garnished with sliced green onions over rice or on its own.
