Crawfish Étouffée

Crawfish Étouffée

Crawfish Étouffée

Crawfish Étouffée

Crawfish Étouffée

Course Main Course

Ingredients
  

  • 1 lb shrimp, deveined
  • 1 lb crawfish tails
  • 1 lb andouille sausage,sliced
  • 1/2 small or medium onion, diced
  • 1 large bell pepper, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 1/2 sticks of butter
  • 1 14-oz can of diced tomatoes
  • 1 32-oz container of chicken stock
  • 2 tsp cayenne pepper
  • 2 tsp oregano
  • 2 tsp 2 tsp hotsauce
  • 1 whole bay leaf
  • 1/4 tsp thyme
  • 2 tsp each salt and pepper
  • 1 tbsp parsley, chopped
  • Several cups ofrice forserving
  • 1/2 cup chopped green onionsfor garnish
  • 1 small bag of flour

Instructions
 

  • In a skillet, cook the slices ofsausage. Set to the side once finished.
  • In a large pot, melt butter over medium heat. Add in flour and stir untilroux getsto a peanutbutter consistency.
  • Add in onion, bell pepper, celery and garlic. Stir continuously for 5 minutes.
  • Add in can of diced tomatoes and stirfor 2 minutes.
  • Add in chicken stock and stir.
  • Add in yourspices. Adjust to taste.
  • Add crawfish. Continue stirring untilshrimp and crawfish are cooked.
  • Add sausage. Remove from heat.
  • Serve overrice and garnish with green onions.
Keyword Crawfish Étouffée, nissan
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