Crawfish Etouffee - Seafood Recipes - LGCM

Ingredients

• Crawfish etouffee is a Cajun and Creole classic. There are plenty of great dishes like Jambalaya and Gumbo , but etouffee is a comfort food staple that you definitely need to make.
• Crawfish etouffee is incredibly satisfying. The combination of rich and flavorful sauce with the crawfish is so filling, especially on the cold Midwestern nights during Mardi Gras season.
• Blond roux. Creoles usually cook their roux a little darker than Cajuns. This brings a bit more flavor to the dish.
• Tony Chachere’s Original Creole Seasoning
• Zatarain’s Creole Seasoning
• Add a teaspoon or two of cayenne pepper along with the Creole seasoning.
• Drop in a dash or two or three of hot sauce like Tabasco with the tomato sauce.
• 1/2 cup Butter
• 1/2 cup Flour
• 1 Yellow Onion (chopped)
• 1 Green Pepper (chopped)
• 2 Celery Stalks (chopped)
• 3 clove Garlic (minced)
• 1 can Diced Tomatoes (drained 14 oz can – about 1.5 cups)
• 1 cup Chicken Broth
• 2 tsp Creole Seasoning
• 1 lb Crawfish Tails
• 1 Bay Leaf
• 6 Green Onion (chopped)
• Salt
• Black Pepper
• 2 cup Cooked Rice (white or brown, your choice)
• Add the onion, green pepper, and celery and continue cooking over medium heat for 10 more minutes, stirring frequently.
• Once warmed, remove the dish from heat, discard the bay leaf, and serve crawfish etouffee over hot cooked rice with green onions as a garnish. Enjoy your Creole-style Crawfish Etouffee!