Crawfish Etouffee

The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago. Show more

Ready In: 1 hr 15 mins

Serves: 4

Ingredients

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Directions

  1. Make roux of flour and butter in a heavy skillet, and stir until blended.
  2. Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
  3. Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
  4. Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
  5. Optionally, a little water can be added to thin mixture at this point.
  6. Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
  7. Add salt, pepper and cayenne pepper to taste.
  8. Add green onion tops and parsley, and simmer for about 15 minutes.
  9. Serve over hot cooked rice.
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