Cajun Crawfish Etouffee Recipe
February 23, 2016
By Raschell Rule, MissHomemade.com
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Ingredients :
1/2 cup unsalted butter 2 cups finely chopped sweet onion 1 cup celery root, peeled and finely chopped 3 TBS finely chopped green bell pepper 3 TBS finely chopped red bell pepper 1 lb peeled crawfish tails 2 tsp minced garlic 3 bay leaves 1-1/2 TBS flour 1/2 cup chicken broth 1/2 cup water 1/2 tsp salt 1/4 tsp cayenne pepper (or to taste) 3 TBS chopped fresh parsley 3 TBS chopped green onions serve with cooked white rice Directions :
Melt butter in a cast iron pan on medium heat. Add onion, celery root and bell peppers. Stir and cook until onion is translucent; approximately 8 to 10 minutes. Add the crawfish tails, garlic and bay leaves. Cook, stirring occasionally for 10-12 minutes or so. Whisk flour into the chicken broth and water until smooth. Add to the crawfish mixture and stir. Add salt and cayenne pepper. Taste and add more if needed. Bring to a boil and reduce heat to medium and cook for 4 to 5 minutes or until mixture thickens. Add fresh parsley and green onions. Stir and cook a couple more minutes. Serve with white rice. For more crawfish recipes, visit http://www.misshomemade.com/crawfishboilrecipe.html .
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