Cajun Girls Crawfish Étouffée

Recipe and Recipe by Carolyn Davidson Hicks

Recipe and Recipe by Carolyn Davidson Hicks


Instructions
1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium – large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
1 14.5 can of Fire Roasted tomatoes
Cayenne pepper or Creole Spice to taste
Freshly ground black pepper
Salt
2 tablespoons flour
1 – 2 cups water (add 1 tablespoon of Lobster Base for awesome flavor)

Melt butter in pot, add flour and stir. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails, crushed fire roasted tomatoes and tomato paste, then add water to desired thickness or thinness. Cook down for 20 minutes or so on low. Add salt and peppers to taste. Cook a few more minutes, then add chopped green onion tops and parsley and cook till ready.

Top with a service of white Rice and garnish with finely chopped Parsley, Green Onions or Chives!

Yield: 4 to 6
Note: This is a very hearty Crawfish Étouffée! I doubled the amount of crawfish for a serving of 4 to 6! You don’t have to use as much as I do. Also, if you cook it low and slow, you won’t even need the Roux! Just add the butter straight to the mix and skip the flour and roux making….

Comments are closed.