Recipes

Crawfish Etouffee

• 11/2 cups butter, divided
• 1/2 cup flour
• 2 small onions, finely diced
• 1/2 cup finely diced bell pepper
• 3/4 cup finely diced celery
• 1/4 cup chopped green onions bottoms
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 3/4 teaspoon garlic
• 3 tablespoons chicken bouillon
• 1 quart water
• 2 pounds crawfish tails
• 1/2 cup shopped green onion tops
• 2 tablespoons chopped fresh parsley

Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm. In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring. Add 1 quart water, and bring to a boil for 5 minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes. Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.