Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, crawfish etouffee. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Crawfish Etouffee is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Crawfish Etouffee is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook crawfish etouffee using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crawfish Etouffee:
- Make ready 1 lb crawfish tail
- Make ready 1 cup onion, chopped
- Get 1 cup celery, chopped
- Get 1 cup green bell pepper, chopped
- Get 4 garlic cloves, minced
- Make ready 1 bunch green onions, chopped
- Make ready 5 tbsp butter
- Take 5 tbsp flour
- Prepare 2 cups shrimp or chicken stock
- Take 1 tbsp Worcestershire sauce
- Take 1 cup crushed tomatoes
- Prepare 1 tbsp each of garlic powder, oldBay or Creole seasoning, pepper
- Make ready Pinch salt
- Take 1 tsp paprika
- Get 2 cups prepared white rice
Steps to make Crawfish Etouffee:
- In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color
- Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes
- Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)
- Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.
- Add crawfish tails and let those cook about 5 min.
- To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!
So that is going to wrap this up for this special food crawfish etouffee recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
