Crawfish Étouffée
Servings: 1
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Ingredients
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Butter (Clarified)0.5 cup -
Flour (All Purpose)0.75 cup -
Onion (Diced)2 cup
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Celery (Diced)2 cup
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Green Bell Pepper (Diced)1 unit
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Creole Seasoning3 tbsp
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Green Onion / Scallion1 unit
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Tomato (Roma)1 cup
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Garlic Clove (Minced)1.5 tbsp -
Worcestershire Sauce2 tbsp -
Hot Sauce1 tbsp
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Stock (Chicken)24 oz
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Crawfish Tails1 lb
Equipment
Instructions
Step 1 – Make a Roux
In a large pot, at medium heat, add the clarified butter, and when hot, add the flour and cook until light golden brown, keep mixing and cook until golden brown.
Step 2 – Sauté the Onions
Add the onion and sauté for a couple of minutes.
Step 3 – Add Ingredients
Add the Creole seasoning, celery, bell pepper, and the white part of the scallions. Add the tomatoes, garlic, Worcestershire sauce, hot sauce, salt, and pepper to taste.
Cook at a very low temperature for about 45 minutes until all the vegetables are tender.
Step 4 – Add Crawfish and Green Scallions
After 45 minutes, add the reserved green part of the scallions and Crawfish Tails.