1/2 Crawfish & 1/2 Étouffée Recipe
Fried crawfish & crawfish étouffée. Served over rice.
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Ingredients
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Fried Crawfish
Crawfish Étouffée
Method
Fried Crawfish
- 1
Prepare the Crawfish
In a bowl, combine the crawfish tails with salt, black pepper, and cayenne pepper. Let it marinate for about 15 minutes.
- 2
- 3
- 4
Fry the Crawfish
In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the breaded crawfish tails in batches. Fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
Crawfish Étouffée
- 5
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, and celery. Cook until softened, about 5-7 minutes.
- 6
Add Garlic
Stir in minced garlic and cook for an additional minute until fragrant.
- 7
Make the Roux
Sprinkle the flour over the vegetable mixture and stir well. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
- 8
Add Liquid and Seasonings
Gradually stir in the chicken broth. Add the Cajun seasoning, salt, and black pepper. Bring the mixture to a simmer.
- 9
Add Crawfish
Once simmering, add the crawfish tails and cook for another 5-10 minutes until heated through.
- 10
Serve
Serve the crawfish étouffée over a bed of cooked rice and top with fried crawfish. Garnish with chopped green onions.