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I love me some crawfish étouffée. One of my favorite dishes I have made thus far, pretty easy to make as well.
Ingredients:
- 1 pound crawfish tails (can be peeled or not)
- 1/2 cup butter
- 1 diced yellow onion
- 1 diced green bell pepper
- 2 stalks of celery (diced)
- 1 tablespoon of garlic (diced)
- Seasonings of your choice
- 1 table spoon flour
- 1/2 cup water
- COOKED white rice
Directions:
1. Melt butter over Medium Heat
2. Add chopped onions, bell pepper, celery & garlic
3. Sautee veggies until their soft (about 30-45 minutes)
4. Add crawfish tails & seasonings (the seasonings you choose will make or break your meal, be wise, I personally like a little kick to it)
5. Cover and simmer for about 10 minutes
6. (In a separate container) Mix your flour and water to make a smooth liquid (this will become your roux)
7. You will then add this to the crawfish mixture, cover and simmering for about 10 more minutes (you can add cornstarch til you get it to the thickness you would like: THIS IS OPTIONAL, allowing it to simmer allows the sauce to thicken)
8. Serve on a bed of hot rice, can even serve with Texas toast or garlic bread.
Enjoy!