Recipe

Crawfish Etouffe Recipe

	Twill10 / All my dishes 1 month, 4 weeks ago spicy crawfish Prep:30m Cook:30m Servings:6	Twill10
	spicy cajun

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Ingredients

Crawfish Etouffe

1 ½ cups butter, divided

½ cup flour

2 small onions, finely diced

½ cup finely diced bell pepper

¾ cup finely diced celery

¼ cup chopped green onion bottoms

2 tablespoons paprika

1 teaspoon cayenne pepper

1 teaspoon black pepper

¾ teaspoon garlic

3 tablespoons chicken bouillon

1 quart water

2 pounds crawfish tails

½ cup chopped green onion tops

2 tablespoons chopped fresh parsley

I like to add about a tbs. tomato puree to this recipe, but it is optional

Directions

Combine ½ cup butter and ½ cup flour in a small saucepan. Stir while cooking for three minutes over medium-high heat; keep warm. In a four-quart saucepan, add ½ cup butter, onion, bell pepper, celery and green onion bottoms; cook over medium heat while stirring for eight minutes. Add paprika, peppers, garlic and chicken bouillon. Cook two more minutes while stirring. Add one-quart water and bring to a boil for five minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for three minutes. Add crawfish, onion tops, and parsley; then stir in last ½ cup butter. Turn heat to low until ready to serve.

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