Spicy Crawfish Etouffee

local_grocery_store Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 lb crawfish tails, peeled
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp hot sauce
• 2 green onions, chopped

restaurant_menu Method

1. 1.Melt the butter in a large skillet over medium heat.
2. 2.Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are soft, about 5 minutes.
3. 3.Add the flour and stir constantly until the roux is a dark caramel color, about 10 minutes.
4. 4.Add the crawfish tails, chicken broth, tomato paste, Cajun seasoning, and hot sauce, and stir to combine.
5. 5.Bring to a simmer and cook until the sauce has thickened, about 15 minutes.
6. 6.Serve over white rice and garnish with chopped green onions.

lightbulb_outline Tips

• chevron_rightIf you can't find fresh crawfish, you can use frozen or canned instead.
• chevron_rightAdjust the spice level to your liking by adding more or less hot sauce.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.