Crawfish Ettouffe Recipe
Crawfish Smothered in a Rich Sauce of Seafood Stock and Dark Roux with the Cajun Holy Trinity of Green Peppers, Onions and Celery with Dirty Rice
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Ingredients
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Crawfish Etouffee Ingredients
Method
Cooking Directions
- 1
Prepare the Roux
In a heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour to create a roux, stirring continuously until it reaches a dark brown color, about 15-20 minutes.
- 2
- 3
Add Liquid and Crawfish
Slowly pour in the seafood stock while stirring to avoid lumps. Bring to a simmer, then add the crawfish tails, Cajun seasoning, salt, and black pepper. Cook for about 10 minutes, allowing the flavors to meld.
- 4
Serve
Serve the crawfish etouffee over a bed of cooked rice. Garnish with sliced green onions and chopped parsley.
