Crawfish Etouffee

Crawfish Etouffee

Need:
2 cups chopped onion
1 cup chopped bell pepper
1 cup celery
2 cloves garlic, minced
1 1/2 cup crawfish
1 1/4 stick butter
4 Tablespoons AP Flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Slap Ya Momma
1/4 teaspoon liquid crab boil
Chicken Stock

To Taste – cayenne pepper
Cooked rice
Chopped Green Onions


Sauté onion, bell pepper and celery in 1/2 stick of butter until tender. Add garlic and season with 1/4 teaspoon of liquid crab boil, salt, black pepper, and Slap Ya Momma.
Cook until garlic is tender.

In a skillet melt 3/4 stick of butter and add 6 Tablespoons AP flour 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook to make a blonde roux. Add 1 cup (more or less) Chicken Stock to the blond roux to make a thick gravy. The gravy needs to be a little thicker than you want the finished etouffee.

Put the blond roux in the pan with veggie mixture. Stir well. Taste and adjust seasoning.

Add crawfish and cook until crawfish are done. If the etouffee is too thick add some chicken stock.

Season to taste with salt and cayenne pepper.

Serve over rice and garnish with chopped green onion

2 lbs of tails, 2 sticks of butter, 1 large tub of guidry's, tony's spice and herb blend, onion tops.

I simmer the guidry's in butter until soft. Add tails and fat for a few minutes along with the onion tops. Season with tony's to taste.

if you use a roux it becomes crawfish stew.