Crawfish Étouffée
The tender crawfish tails bursting with cajun spices were balanced by the buttery roux and veggies. The perfect post-crawfish boil meal.
Ingredients
For the Crawfish Etouffee
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 Tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper or substitute fire roasted poblano pepper (skin removed)
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 Tablespoon fresh parsley finely chopped
- 1 pound seasoned crawfish tails add 1 teaspoon cajun seasoning if using frozen
- salt & pepper to taste
To Serve
- 1 1/2 cups uncooked basmati rice prepared according to package instructions
- 2 green onions thinly sliced
Instructions
For Crawfish Etouffee
- Melt butter in a skillet over low heat. Stir in flour, continue stirring until roux reaches the color of peanut butter. Note: the roux will continue to cook in pan if you're not using immediately.
- Meanwhile, saute onion, celery, green pepper and garlic in 1 tablespoon olive oil over medium-high until tender. Add cooked roux to veggie mixture along with one cup chicken broth and fresh parsley. Bring to a gentle boil and stir to combine. Reduce heat to medium-low and fold in crawfish tails. Cook for 2-3 minutes until heated through. Season with salt & pepper to taste.
To Serve
- Serve Etouffee over cooked white rice with a generous sprinkle of sliced green onion.