Crawfish Étouffée Recipe
cup or bowl, served with rice
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Ingredients
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Crawfish Étouffée
Method
Preparation
- 1
Prepare the Base
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, and bell pepper, and sauté for about 5 minutes until softened.
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Make the Roux
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the mixture, stirring constantly, for about 10 minutes until it turns a light brown color. This is your roux.
- 4
Add Broth and Spices
Gradually add the chicken broth to the roux, stirring constantly to avoid lumps. Add the cayenne pepper, paprika, salt, black pepper, and bay leaves. Bring to a simmer.
- 5
Add Crawfish
Once the mixture reaches a simmer, add the crawfish tails. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally.
- 6
Serve the Étouffée
Remove bay leaves from the pot. Serve the crawfish étouffée over cooked white rice in cups or bowls, and garnish with sliced green onions.
