Tre's Cajun Crawfish Etouffee
photo by gailanng
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g cleaned crawfish tail
- 118.29 ml butter
- 1 large onion, chopped fine
- 2 celery ribs, chopped fine
- 1 medium bell pepper, chopped fine
- 1 recipe of golden roux
- 9.85 ml salt
- 1.23 ml red cayenne pepper
- 4.92 ml paprika
- 118.29 ml water
-
Golden roux
- 59.14 ml butter
- 59.16 ml flour
directions
- Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
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Reviews
-
This is a great classic crawfish etouffee. My wife and I went to a crawfish boil here in Central Louisiana... and had so many left overs, MONSTER mudbugs... that I needed to do something. Only things I changed from the recipe was; #1. Doubled the recipe #2. Used the heads, fat, tail shells and a mirepoix to make a crawfish broth, and... #3. Added a few tablespoons of my favorite crawfish boil spice mix. Turned out really good, was really fast to make and I would definitely recommend this recipe.
RECIPE SUBMITTED BY
<p>I'm a Assistant Chief and in the firehouse we love to cook. So, here I go with a few of my favorite recipes!</p>