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Rich and Delicious Crawfish Etouffee, the perfect way to use leftover crawfish after a boil.

Step 1: ​Ingredients

1 1/2 sticks butter (divided)

1 cup chopped onion

1 cup chopped bellpepper

1 cup chopped celery

3/4 cup mushrooms chopped

2 cloves garlic minced

salt and pepper to taste

1/4 cup flour

2 pounds crawfish tails

Step 2: Step 1 and 2

Melt 1 stick (1/2 cup) butter in a heavy bottom pot.

Cook onion, bell pepper, celery, garlic, and mushrooms over medium high heat until soft (about 15 minutes) stirring

Step 3: Step 3 and 4

Add about 1 to 2 tbsp of seasoning (Nunus Cajun Seasoning or salt and pepper)

Add 1/2 stick (1/4 cup) butter until melted and add 1/4 cup of flour to make roux, stirring continuously for about 2 or 3 minutes

Step 4: Step 5 and 6

Add about 2 cups of water and crawfish tails.

Stir to combine. Cook for another 15 - 20 minutesSeason to taste.

Serve over Rice

<p>What is this &quot;leftover crawfish&quot; you speak of in your first sentence?! We never seem to have that problem, but this looks good enough to get some crawfish just to make it!</p>

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