Crawfish Etouffe

Image Source: on February 4, 2015
 

Crawfish, simmered in a very simple butter roux, seasoned with a basic trinity, garlic, stock and Cajun seasoning, and finished with a little fresh parsley and green onion. Serve over hot rice with fresh French bread for dipping.

30 mins to cook Serves 4

Seafood

1 lb Crawfish tails

Produce

1/4 cup Celery
2 tsp Garlic
1/2 cup Green bell pepper
1/4 cup Green onion
1 cup Onion
1 tbsp Parsley, fresh

Canned Goods

2 cups Seafood or chicken stock/broth

Pasta & Grains

1 Rice, Hot cooked

Baking & Spices

1/4 cup All-purpose flour
1 Black pepper, Freshly cracked
1/4 tsp Cajun seasoning
1 tsp Kosher salt

Bread & Baked Goods

1 French bread

Dairy

1/4 cup Butter, unsalted

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