Prejeans Crawfish Etouffee

Submitted by petlover

"from Prejeans Restaurant Lafayette LA. -this is really delicious."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 1⁄2 cups butter, divided
• 1⁄2 cup flour
• 2 small onions, finely diced
• 1⁄2 cup finely diced bell pepper
• 3⁄4 cup finely diced celery
• 1⁄4 cup chopped green onion, bottoms
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 3⁄4 teaspoon garlic
• 3 tablespoons chicken bouillon powder
• 1 quart water
• 2 lbs crawfish tails
• 1⁄2 cup chopped green onion top
• 2 tablespoons chopped fresh parsley

directions

1. Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
2. In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
3. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
4. Add 1 quart water, and bring to a boil for 5 minutes.
5. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
6. Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.