Crawfish Etouffee
Ingredients
- 1 stick butter
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 1 cup finely chopped green onion
- ½ cup finely chopped onions
- 1 pound crawfish tails
- 1 cup seafood stock
- 1 tsp Tony Chachere's Creole Seasoning®
- 1 tsp Paul Prudhomme’s Seafood Magic Seasoning®
- 2 tsp minced fresh garlic
- 2 tbsp slurry (all-purpose flour + cold water or broth) Slurry is a thickener made of equal parts of all-purpose flour and cold water or broth
- 2 tbsp fresh parsley, chopped
Instructions
- Melt the butter over medium heat and add the chopped celery and bell peppers. Sauté these first as they take a little longer to cook. As they become soft and tender, add the onions, and sauté until the onions are translucent. Stir and scrap the bottom of the pan well.
- Add the crawfish tails to the vegetables. Put a little water in the crawfish bag and pour the remaining crawfish and juices into the pot of vegetables.
- Add creole seasonings, garlic and parsley. Cook the crawfish for a few minutes, until garlic is fragrant. Be careful not to burn the garlic.
- Add the seafood stock, then simmer over low to medium heat.
- Dissolve the all-purpose flour in cold water or broth and pour it into the simmering crawfish. Stir the slurry into the crawfish, allowing it to gradually thicken.
- Serve over hot cooked white rice with crusty French bread on the side.