App Special Recipe

Cooking Directions

1. 1

   Making the Roux

   In a large skillet, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a light brown color, about 15-20 minutes.

2. 2

   Sautéing the Vegetables

   Add the diced onion, green bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

3. 3

   Creating the Etouffee Base

   Slowly whisk in the chicken stock, ensuring there are no lumps. Add the Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

4. 4

   Adding Crawfish

   Fold in the crawfish tails and simmer for an additional 5-7 minutes, until heated through.

5. 5

   Serving

   Serve the crawfish etouffee over cooked white rice and garnish with chopped green onions.