Rich and Delicious Crawfish Etouffee, the perfect way to use leftover crawfish after a boil.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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