Crawfish Etouffee
Crawfish Etouffee is an impressive dinner. Made with 2 lb. crawfish tails and fat, 3 tbsp. paprika, 1 tsp. basil, 1/2 tsp. thyme and 1/4 c. chopped parsley, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Make a dark brown roux with flour and oil.
Add onions, bell pepper and celery.
Remove from heat and stir for 5 minutes. Bring chicken stock to a boil and add roux; stir for 5 minutes. Melt butter and add crawfish, fat, seasonings and green onions. Saute 3 minutes.
Add roux to mixture and cook 20 minutes.
Top with parsley.
Serve over rice.
π· Perfect Pairings
Complete your meal with these
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