Crawfish Etouffee

Delight your family with this quintessential Cajun dish.

[quicklook-recipe prep_time=”15 min” cook_time=”50 min” serves=”6-8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/4 cups chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • 1/4 cup minced fresh parsley

[/ingredients-left]
[ingredients-right]

  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen cooked crawfish tail meat, thawed
  • Hot cooked rice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”65 minutes”]
[step-item number=”1″ image_url=”” title=”” ] In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.[/step-item] [/step-list-wrapper]

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Originally Published in Reader's Digest