Crawfish Etouffee

Crawfish Etouffee
Yield
4
Yield
4
Crawfish Etouffee
Yield
4
Yield
4
Ingredients
  • 1pounds peeled crawfish tails
  • 1/2stick butter4 tablespoons
  • 1cup chopped onions
  • 3/4cup chopped green bell peppers
  • 1/4cup chopped celery
  • 3tablespoons cajun seasoningrecipe is below (add more if needed)
  • 3tablespoons flour
  • 2cups chicken stock
  • t.t. Salt and cayenne pepperto taste
  • 3 tablespoons chopped green onions
  • 2tablespoons chopped fresh parsley
Cajun Seasoning
  • 1cup sweet paprika
  • 3tablespoons salt
  • 1tablespoon black pepper
  • 1tablespoon onion powder
  • 1tablespoon garlic powder
  • 1tablespoon dried thyme
  • 2tablespoons sugar
  • 2teaspoons dried oregano
  • 1teaspoon cayenne pepper
Yield:
Instructions
Etouffee
  1. Preparation
  2. Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft about, 8 to 10 minutes. Add 3 tablespoons of the Cajun seasoning and stir into vegetables and cook 1 minute, toasting the spices. Add flour and cook another minute. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes. (if the crawfish is cooked, wait until the end to add the crawfish).
  3. Add the chicken stock and bring to a boil. then simmer for 10 minutes. until is has thickened.
  4. If the mixture is too thick add a bit more chicken stock. If it is too thin make a cornstarch slurry to get it to the right consistency. Important: You may need to adjust the Etouffee with Cajun seasoning and salt.
  5. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Cajun Seasoning
  1. You will not need all of the seasoning. reserve any cajun seasoning for later use.