Crawfish Etouffee
Main Dish
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Ingredients
- 2 sticks of butter
- ⅓ cup All purpose flour
- Holy Trinity:
- •1 onion, diced
- •1 green bell pepper, diced
- •3 stalks of celery, diced
- 1 red bell pepper, diced
- 1 bunch green onion, diced
- 4 cloves garlic, minced
- 1 box of Kitchen Basics Seafood Stock
- •garlic powder
- •onion powder
- •Cajun seasoning
- •1 cap crab boil (if using frozen crawfish)
- •Magic Seasoning Seafood Magic
- •Fresh Thyme
- 2 lbs of crawfish - if you don’t have fresh boiled crawfish, you can use frozen Louisiana crawfish. (Only buy Louisiana ones)
Directions
- Need: Shallow Dutch Oven
- 1. Melt butter and whisk in flour to make roux. Stir/whisk on moderate heat until you reach a pretty golden brown color.
- 2. Add in onions, stir until onions caramelize. Then add in the rest of your trinity, ½ bunch of green onions and red bell pepper. Cook until softened about 25 minutes, add in garlic. And cook another 5 minutes.
- 3. Add in stock, seasonings, and crawfish. Cover and let cook for about 30 minutes on low-medium heat. Continue checking and stir to prevent sticking. Add in the rest green onions about 10 minutes before serving.
- adjust seasonings to liking
- Serve over white rice and Enjoy!
