My Crawfish Etouffee

Name: My Crawfish Etouffee
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb crawfish tails; 2-4 C cooked rice; 2 tbs flour; 1/4 C ketchup; 10.5 oz. cream of mushroom soup; 2 C hot water; 8 tbs butter, divided; 2 cloves garlic, crushed; 1 onion, diced; 1 bell pepper, diced; 1 stalk celery, diced; 1/2 tsp smoked paprika; TT salt; TT black pepper; TT cayenne pepper; 1 TBS Sriracha (optional)

Marcus LeLeux @cook_3997682

Lafayette, LA

My Crawfish Etouffee

Marcus LeLeux @cook_3997682

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Ingredients

4 servings

1 lbcrawfish tails
2-4 Ccooked rice
2 tbsflour
1/4 Cketchup
10.5 oz.cream of mushroom soup
2 Chot water
8 tbsbutter, divided
2 clovesgarlic, crushed
1onion, diced
1bell pepper, diced
1 stalkcelery, diced
1/2 tspsmoked paprika
TT salt
TT black pepper
TT cayenne pepper
1 TBSSriracha (optional)

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Steps

1

Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent.
2

Add garlic and saute until fragrant, stirring often careful not to burn garlic.
3

Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
4

Slowly add water while vigorously whisking. Add ketchup (and Sriracha, if wanted), soup, salt and pepper TT.
5

Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
6

Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
7

Serve over rice.