Crawfish Etouffee
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups chicken broth or seafood stock
  • 2 pounds peeled crawfish tails (or 1 pound crawfish tails and 1 pound shrimp)
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Steps
  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, until golden brown, about 5 minutes. Add onion, celery, bell pepper, garlic, thyme, paprika, salt and cayenne pepper; cook and stir until vegetables are softened and lightly browned, about 5 minutes.
  2. Add chicken broth or seafood stock; bring to a boil. Reduce heat to low; simmer for 10 minutes.
  3. Stir in crawfish tails; cook just until heated through.
  4. Serve over cooked rice.
Tags
Cajun
Seafood
Etouffee
Crawfish
Cajun Cuisine
Louisiana
Southern
Shrimp
Rice
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