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Ingredients
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Crawfish Etouffee Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for 20-30 minutes until the roux turns a deep caramel color.
- 2
Sauté Vegetables
Add the diced onion, green bell pepper, and celery to the roux. Sauté for about 5 minutes until the vegetables are softened.
- 3
Add Garlic and Seasoning
Stir in the minced garlic and Cajun seasoning, cooking for another minute until fragrant.
- 4
Add Broth and Crawfish
Slowly add the chicken broth and tomato paste, stirring to combine. Bring the mixture to a simmer, then add the crawfish tails and bay leaves.
- 5
Simmer
Let the mixture simmer for about 20-25 minutes, stirring occasionally. Season with salt and black pepper to taste.
- 6
Serve
Remove bay leaves before serving. Serve the etouffee over cooked white rice and garnish with sliced green onions.
