Crawfish Étouffée
We love crawfish. I haven't encountered many who don't, once they try them.
I like my crawfish étouffée with more of a tomato base. If you're not too into tomatoes, feel free to only use one can of diced tomatoes. I think the tomatoes add a richer broth to it and make it tastier. Some people down here do it with tomatoes, some use a brown gravy base. I don't really think there is a wrong way, I say try all the ways!
Ingredients:
2lb cooked and peeled crawfish tails
2 sticks of butter
1 cup of flour
2.5 cups diced onion
1.5 cup diced celery
1 cup diced green bell pepper
1 can 14 oz crushed tomatoes
1 can 14 oz whole peeled tomatoes in juices
3 tsp garlic powder
1 tsp ground thyme
1 tsp smoked paprika
2 tbsp slap ya mama cajun seasoning
1-2 tsp salt
1 tsp cayenne pepper
2 bay leaves
2 tbsp parsley
2 green onions
2 boxes 32 oz chicken broth, more as needed
Directions:
Heat oil in a large sauté pan.
Once the oil is heated, put in the flour. You will make a roux. (A roux is basically when you cook your flour or "brown" it)
The flour should start cooking immediately.
Turn down the heat to medium, and DON'T stop whisking!
Get it to a light peanut butter color, but not like a gumbo roux.
Once the roux is ready (Should coat the back of a wooden spoon about 12-15 minutes) add your onions and cook for about 5-10 minutes
Add the celery and bell pepper
Add all the garlic, paprika, thyme, salt, cayenne and slap ya mama.
Cook for about 5 minutes.
Add the can of tomatoes.
Add the crawfish tails.
Add the bay leaves and parsley.
Add the chicken broth.
Add the heavy cream.
Bring to a boil.
Turn down heat some and let simmer for about 10 minutes and then until ready to serve.
Serve over rice.
If you like heat, sprinkle some cayenne on top of your bowl!
Makin' a roux
