Crawfish Etouffee
Crawfish Etouffee is an impressive dinner. Made with 3 lbs. cleaned crawfish tails, 1/4 lb. butter, 2 c. chopped onions, 1 c. chopped celery and 1/2 c. chopped green bell pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In a 5 quart cast iron dutch oven, melt butter over medium heat.
Add onions, celery, bell peppers, garlic and bay leaves. SautΓ© 3 - 5 minutes or until veggies wilt. Add half of the crawfish tails and tomato sauce and blend into mixture.
Spoon in flour to form a roux.
Slowly add stock or water.
Bring to low boil and reduce heat to simmer for 30 minutes.
Stir occasionally. After 30 minutes, add remaining crawfish, sherry, green onions, parsley and thyme. Cook additional 5 minutes.
Salt and pepper to taste.
Serve over rice or pasta.
Add Louisiana pepper sauce at your own peril.
Serves a bunch.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment