Crawfish ÉtoufféeCrawfish ÉtoufféeCrawfish Étouffée
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 pound peeled crawfish tails, thawed if frozen
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Steps
- Melt butter in a large saucepan over medium heat. Stir in onion, celery, bell pepper, garlic, cayenne pepper and black pepper. Cook and stir until vegetables are tender.
- Stir in flour to make a roux. Cook and stir for 2 minutes.
- Gradually stir in chicken broth and tomatoes with juice. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Stir in crawfish tails; cook until heated through.
- Serve over cooked white rice.
Tags
Cajun cuisine
seafood dish
crawfish tails
rice dish
Copyright 2023 Ben Bergstein