Crawfish Etouffee Recipe
Make Crawfish Etouffee Recipe in just 1h 30m. 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, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour, stirring constantly.
- 2
Cook the Roux
Continue to cook the roux for about 20-30 minutes, stirring constantly, until it reaches a dark brown color, similar to chocolate. Be cautious not to burn it.
- 3
Cooking
- 4
Add Crawfish and Broth
Stir in the crawfish tails, chicken broth, salt, black pepper, cayenne pepper, thyme, and bay leaves. Bring the mixture to a simmer.
- 5
Simmer
Reduce the heat to low and let the etouffee simmer for about 30 minutes, stirring occasionally.
- 6
Finish the Dish
Remove the bay leaves, and stir in the chopped green onions and parsley. Adjust seasoning to taste.
Serving
- 7
Serve
Serve the crawfish etouffee over cooked rice. Garnish with additional green onions and parsley if desired.