Spicy Crawfish Etouffee

local_grocery_store Ingredients

• 1 pound Crawfish tails, peeled
• 4 tablespoons Butter, divided
• 1 Onion, diced
• 1 Green bell pepper, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 1/4 cup All-purpose flour
• 2 cups Chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon Hot sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 Green onions, sliced
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice, for serving

restaurant_menu Method

1. 1.In a large skillet, melt 2 tablespoons of butter over medium heat.
2. 2.Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.
3. 3.Push the vegetables to one side of the skillet and add the remaining 2 tablespoons of butter to the empty space.
4. 4.Once the butter has melted, sprinkle the flour over it and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. 5.Gradually pour in the chicken broth, whisking constantly to prevent lumps.
6. 6.Add the Cajun seasoning, hot sauce, salt, and black pepper. Stir to combine.
7. 7.Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
8. 8.Add the crawfish tails and cook for an additional 5 minutes, until heated through.
9. 9.Remove from heat and stir in the green onions and parsley.
10. 10.Serve the crawfish etouffee over cooked white rice.
11. 11.Enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find fresh crawfish tails, you can use frozen ones instead. Just make sure to thaw them before cooking.
• chevron_rightFeel free to adjust the amount of Cajun seasoning and hot sauce to suit your spice preference.
• chevron_rightServe the etouffee with a side of crusty French bread for dipping in the flavorful sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.