Crawfish Etouffee

Name: Crawfish Etouffee
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb crawfish tail; 1 cup onion, chopped; 1 cup celery, chopped; 1 cup green bell pepper, chopped; 4 garlic cloves, minced; 1 bunch green onions, chopped; 5 tbsp butter; 5 tbsp flour; 2 cups shrimp or chicken stock; 1 tbsp Worcestershire sauce; 1 cup crushed tomatoes; 1 tbsp each of garlic powder, oldBay or Creole seasoning, pepper; Pinch salt; 1 tsp paprika; 2 cups prepared white rice

Scain @cook_6319531

Missouri

Delicious and pretty darn easy ;)

Scain @cook_6319531

Missouri

Delicious and pretty darn easy ;)

Saved

Ingredients

45 min

4 servings

1 lbcrawfish tail
1 cuponion, chopped
1 cupcelery, chopped
1 cupgreen bell pepper, chopped
4garlic cloves, minced
1 bunchgreen onions, chopped
5 tbspbutter
5 tbspflour
2 cupsshrimp or chicken stock
1 tbspWorcestershire sauce
1 cupcrushed tomatoes
1 tbspeach of garlic powder, oldBay or Creole seasoning, pepper
Pinchsalt
1 tsppaprika
2 cupsprepared white rice

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Steps

45 min

1

In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color
2

Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes
3

Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)
4

Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.
5

Add crawfish tails and let those cook about 5 min.
6

To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!