Crawfish Etouffee Recipe

Crawfish Etouffee Directions

1. 1

   Make the Roux

   In a large pot, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a dark brown color, about 15-20 minutes.

2. 2

   Cook the Vegetables

   Add the chopped onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking) to the roux. Cook for about 5-7 minutes, until softened. Stir in the minced garlic and cook for an additional 1-2 minutes.

3. 3

   Add Crawfish and Liquid

   Stir in the crawfish tails, chicken broth, tomato paste, Cajun seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

4. 4

   Season and Serve

   Season with salt and black pepper to taste. Remove the bay leaves. Serve the etouffee over cooked white rice and garnish with sliced green onions.