Tre's Cajun Crawfish Etouffee |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe. Ingredients:
1 lb cleaned crawfish tail |
1/2 cup butter |
1 large onion, chopped fine |
2 celery ribs, chopped fine |
1 medium bell pepper, chopped fine |
1 recipe of golden roux |
2 teaspoons salt |
1/4 teaspoon red cayenne pepper |
1 teaspoon paprika |
1/2 cup water |
1/4 cup butter |
4 tablespoons flour |
Directions:
1. Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
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