Crawfish Etouffee
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 small onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 cups seafood or chicken broth
- 1 pound cooked crawfish tail meat
- 1 tablespoon tomato paste
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked white rice for serving
- Sliced green onion for serving
Instructions
- Melt the butter in a skillet over medium heat, then whisk in the flour to make a roux.
- Cook the roux, whisking constantly, for 5 to 7 minutes, until it turns the color of peanut butter.
- Add the onion, bell pepper and celery, and cook 5 minutes, until softened.
- Stir in the garlic and tomato paste, and cook 1 minute, until the paste darkens slightly.
- Whisk in the broth a little at a time until smooth, then stir in the Cajun seasoning and cayenne.
- Simmer 10 minutes, stirring occasionally, until it coats the back of a spoon.
- Stir in the crawfish and simmer 5 minutes more, just until heated through.
- Season with salt and pepper, then spoon over rice and scatter green onion on top.
Good to Know
Swap in peeled shrimp if crawfish tail meat is hard to find; cook them the same way, just until pink.