Crawfish Etouffee

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup flour
  • 1
    cup oil
  • 4
    cups onions, chopped (do not use sweet onions, use spanish or white)
  • 2
    cups celery, chopped
  • 1
    cup green pepper, chopped
  • 1
    tablespoon garlic, chopped
  • 2
    cups chicken stock
  • 2
    teaspoons cajun seasoning (I use Joe's Stuff)
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DIRECTIONS

  • Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
  • Add seasoning blend, onion, celery, green pepper, and garlic to roux.
  • In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
  • Cook for 20 minutes over medium heat.
  • Add crawfish and cook an additional 10 minutes.
  • If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
  • Serve with rice.
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