Introduction: Crawfish Etouffee (Cajun Recipe)

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

Step 1: ‚ÄčIngredients

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

Picture of 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

Picture of 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

Picture of 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

Comments

IamGutter (author)2016-05-19

What is this "leftover crawfish" 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!

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