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Crawfish Etouffee

How to prepare Creole Etouffee

Difficulty Level:    

Yield: 6 - 8 Servings


 3 Lbs. Crawfish Tail meat
½ Cup Unsalted Butter 
 ½ Cup All Purpose Flour
¾ Cup Yellow Onion, ¼” Diced 
1 Cup Celery, ¼” Diced 
1 ¼ Cup Green Bell Pepper, ¼” Diced 
 1/3 Cup Garlic, Minced
1 Tbs. Creole Seasoning 
1 Each Dried Bay Leaf 
4 Each Fresh Thyme Sprigs 
4 Cups Chicken, Shrimp Or Seafood Stock 
½ Cup Green Onion, ¼” Sliced 
Salt & Pepper To Taste

How to prepare Etouffee 

  1. In a large sauce pan melt the Butter over medium heat, whisk in flour until light blonde, approximately 3 minutes.
  2. Stir in Onion, Celery, Bell Pepper and Garlic, stir occasionally until vegetables are tender, approximately 8 minutes.
  3. Add Creole Seasoning, bay leaf and thyme, stir for about 1 minute and add stock of your choice.
  4. Cook to a simmer stirring occasionally until slightly thickened, approximately 30 minutes.
  5. Stir in Crawfish Tails and simmer for an additional 3-4 minutes.
  6. Remove and discard Bay Leaf and Thyme, season with Salt and Pepper.
How to assemble the dish  
  1. Scoop cooked rice with a rice scoop or a spoon and place in the center of a bowl.
  2. Pour Etouffee over rice and garnish with Green Onions.
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