Crawfish Etouffée

 

 

 After trying countless étouffée recipes, we finally found our winner thanks to Floyd Kelley from Canton, Louisiana. This version has everything you want - a rich, flavorful base built on butter and vegetables, tender crawfish tails, and just the right amount of heat from the cayenne. It's authentic Louisiana comfort food at its finest. Serve it spicy!

Ingredients:

1 stick of butter

2 large onions, diced

2 ribs of celery, diced

3 large cloves of garlic, pressed

1 green bell pepper, diced

1 bunch of green onions, diced. Save some for garnish

1 bunch of curly parsley, chopped. Save some for garnish

2 T tomato paste

2 pounds of crawfish tails, defrosted if frozen (1 pound works fine)

4 T flour

1 teaspoon of slap ya Moma Cajun spices 

4 small chicken bouillon cubes

2 cups of hot water

S&P and at least 2 pinches of cayenne

 

Directions:

Melt butter in your Dutch oven. Add chopped vegetables (yes, parsley is considered a vegetable here) and cook over low to medium heat for 30 minutes.

Add tomato paste and stir well.

Add crawfish tails and sauté for 5 minutes.

Stir in flour and cook for a minute or two. Combine the bouillon with the hot water and let dissolve. Add to the pot and simmer for 15 minutes. Season to taste with Cajun seasonings, S&P and cayenne.

Serve over white rice. Add some French bread and a salad with French dressing.