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!
1lb cooked and peeled crawfish tails
4 tbsp oil
4 tbsp flour
2 cups diced onion
1/2 cup diced celery
1 cup diced green bell pepper
2 cans diced tomatoes in juice
3 tsp garlic powder
3/4 tsp ground thyme
1 tsp smoked paprika
2 tsp Slap Ya Mama cajun seasoning
2 bay leaves
2 tbsp parsley
2 green onions
1/4 cup heavy cream
32 oz chicken broth
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!
I like to get it dark, but not like a gumbo roux. This should be a medium brown tannish color.
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 until they caramelize.
Add the celery and bell pepper
Add the garlic powder, paprika, Slap Ya Mama seasoning.
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!