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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Roux
In a large heavy pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Continue to whisk the mixture until it turns a deep brown color, about 20-25 minutes. Be careful not to burn it.
- 2
Sauté the Vegetables
Once the roux is ready, add the diced onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking). Sauté for about 5-7 minutes until the vegetables are soft.
- 3
Add Garlic and Tomatoes
Stir in the minced garlic and canned diced tomatoes. Cook for an additional 2-3 minutes until fragrant.
- 4
Combine with Broth and Seasonings
Slowly add the chicken broth to the pot, stirring constantly to avoid lumps. Then add the Cajun seasoning, bay leaves, salt, and pepper. Bring the mixture to a simmer.
- 5
Add Crawfish
Once the mixture is simmering, add the crawfish tails. Stir well and let it cook for about 10-15 minutes, allowing the flavors to meld.
- 6
Check Seasoning
Taste the etouffee and adjust the seasoning with more salt and pepper as needed.
Serving
- 7
Serve the Etouffee
Remove the bay leaves from the pot. Serve the crawfish etouffee over cooked white rice and garnish with chopped green onions.
