More Great Recipes: Cajun | Mardi Gras/Carnival | Misc. One Dish

Crawfish Etouffee


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1 lb crawfish tail meat
1/4 C butter
1/4 C flour
1 1/3 C onion, diced
1 1/3 C celery, diced
1 1/3 C bell pepper, diced
5 cloves garlic, minced
1 C diced tomatoes
1 heaping TBLS Cajun seasoning
4 cups shicken stock (chicken stock that has had shrimp shells simmered in it)
Tabasco, a few good shakes
salt & pepper
Hot cooked white rice


Saute onion, celery, and peppers in a little oil.


In a separate pot, melt butter on medium heat.


Make a roux by gradually stirring in flour.


Don't walk away.


Continue stirring and cooking until flour mixture is peanut butter colored.


Add sauteed veggies to roux and mix thoroughly.


Add tomatoes, Cajun seasoning, shicken stock, Tabasco and salt & pepper to taste.


Simmer 15 - 30 minutes.


Serve over hot cooked rice.


Pairs Well With


Notes

Another recipe from our Mardi Gras feast!

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