Crawfish Etouffee (Pappadeux Copycat)
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 907.18 g crawfish tails
- 113.39 g butter
- 236.59 ml minced onion
- 118.29 ml minced bell pepper
- 118.29 ml minced celery
- 29.58 ml crawfish fat (optional)
- 473.18 ml cold water
- 59.14 ml instant roux mix (or 2 tbs cornstartch)
- 59.14 ml chopped green onion
- 59.14 ml chopped parsley
- creole seasoning, blend to taste
- 0.25 ml salt
- 0.25 ml dried thyme
- 0.25 ml dried rosemary
- 0.25 ml dried oregano
- 1 bay leaf
directions
- Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
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