Groceries |
2 lbs crawfish tails
1 cup butter
1 cup all-purpose flour
2 large onions, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
6 celery stalks, finely chopped
4 cloves garlic, minced
2 cups seafood stock
2 cups canned diced tomatoes
1 cup chopped green onions
1/2 cup chopped parsley
3 bay leaves
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
2 tablespoons Foodie Tasting Room Cajun Seasoning
salt and black pepper
Cooked white rice for serving
Crystals Hot Sauce
Steps to follow |
In a large skillet or heavy-bottomed pot, melt the butter over medium heat. Gradually stir in the flour to make a roux. Cook, stirring constantly, until the roux turns a deep, golden brown color, about 15-20 minutes. Be careful not to let it burn.
Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Slowly add the chicken or seafood stock while stirring to combine. Add the diced tomatoes, bay leaf, paprika, cayenne pepper, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 10-15 minutes, or until the sauce thickens slightly.
Stir in the crawfish tails and cook for an additional 5-7 minutes, or until the crawfish are heated through.
Stir in the chopped green onions and parsley. Adjust seasoning with additional salt, black pepper, and hot sauce if desired.
Serve the Crawfish Étouffée over a bed of cooked white rice. Garnish with extra green onions and parsley if desired.