Crawfish Étouffée Recipe

 From EXPLORE LOUISIANA we made this with the leftover crawfish from our neighbors party. It was delicious! Seved over rice.

• 1/4 cup unsalted butter (½ stick)
• 1/4 cup all-purpose flour
• 1 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/4 cup of chopped celery
• 2 teaspoons minced garlic
• 2 cups seafood or chicken stock/broth
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1 pound of Louisiana crawfish tails, with fat
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1/4 cup sliced green onion, plus extra for garnish
• Hot, cooked rice

Method of Preparation:

1. Chop the trinity (onion, green bell pepper and celery); parsley and green onions; then mince garlic and set aside.
2. Make a roux by melting butter in a large skillet over medium heat and stir in the flour; cook and stir constantly (this is important otherwise your flour might burn) for about 4 minutes or until caramel colored.
3. Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute.
4. Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun seasoning.
5. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally.
6. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish.
7. Serve immediately over hot, cooked rice.