Etouffee

Yield
6
Cooking Time
No time specified

Ingredients

  • 8 Tbsp butter (unsalted)
  • 2 C onion
  • 1 C bell pepper
  • 1 C celery
  • 1 C crawfish tails
  • 1 garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp cayenne pepper
  • 1 tsp Tonys
  • 2 Tbsp butter (unsalted)
  • 3 1/2 Tbsp flour

Instructions

  1. Melt a stick of butter. Add two cups of onions, one cup of bell pepper and one cup of celery. Cook on med-high heat until soft and golden. Add crawfish tails, garlic, salt and pepper, bay leaves, cayenne pepper and Tony's. Cook until crawfish start to sweat.
  2. In a separate sauce pan heat 2 tablespoons butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to light brown.
  3. Add the roux to the crawfish mix and cook until it thickens. Serve over prepared white rice.