FBD

Crawfish Étouffée

CajunSeafoodIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 1 lb peeled crawfish tails
  • 0.5 cup butter (1 stick)
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 0.5 cup green bell peppers, chopped
  • 2 tsp garlic, minced
  • 2 bay leaves
  • 1 tbsp flour
  • 1 cup water
  • 1 tsp salt
  • 1 pinch cayenne pepper
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp green onions, chopped
  • 4 cup hot steamed rice

Instructions

  1. 1

    In a large sauté pan over medium-high heat, melt the butter.

  2. 2

    Add onions, celery, and bell peppers; sauté until wilted, about 10-12 minutes.

  3. 3

    Add crawfish, garlic, and bay leaves; reduce heat to medium. Cook 10-12 minutes, stirring occasionally.

  4. 4

    Dissolve flour in the water. Add to crawfish mixture. Season with salt and cayenne.

  5. 5

    Stir until the mixture thickens, about 4 minutes.

  6. 6

    Stir in parsley and green onions and cook 2 more minutes.

  7. 7

    Remove bay leaves. Serve over hot steamed rice.

Tags

americancajun