Recipe

Crawfish Etouffee Recipe

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Ingredients

Directions

Step #1 mix 1 stick of butter & flour in a heavy skillet, stir briskly over med-heat/flame until light brown, & don't scorch the roux! Cover & set aside.
Step #2 mix 1 stick butter, bell pepper, onion, celery, and garlic in a large saucepan.
Step #3 Cook over medium-high heat until the onions are clear, tossing frequently.
Step #4 Add the hot sauce, paprika, 3 peppers, salt, & wine & stir this together.
Step #5 Add the chicken broth, bring to boil & let everything cook together for about 5 mins.
Step #6 Add the roux slowly over a whisk & reduce the heat just enough to maintain a slow boil.
Step #7 stir in the the crawfish tails & green onions, cover & let cook about 5 mins.
Step #8 Serve the etouffee across rice with a parsley sprig & a Sprinkle top of sliced yellow bell pepper.
Step #9 --.
Enjoy the Crawfish Etouffee recipe