Crawfish Etouffee
Creamy, spicy sauce swimming with tasty crawfish tail morsels, served over rice!
Servings 6
Ingredients
- 1⅓ cups yellow onion or one medium onion, chopped,
- ½ cup green bell pepper or one medium bell pepper, chopped,
- ½ cup red bell pepper I used 2 small sweet peppers, chopped
- ⅓ cup yellow bell pepper I used 2 small sweet peppers, chopped
- ⅓ cup orange bell pepper I used 2 small sweet peppers, chopped
- ½ cup celery or 2 stalks, chopped,
- 1 stick salted butter
- 3 tbsp . flour
- 1 clove garlic minced
- 1 8- oz . can tomato sauce
- 1 cup chicken broth use more after cooking process is complete to thin, if desired
- ⅔ cup half-and-half
- 1 16- oz . package peeled Louisiana crawfish I used leftover boiled crawfish tails
- ½ tsp . cayenne pepper
- 1 tsp . salt
- ⅛ tsp . ground cloves
- 2 stalks green onions chopped
Instructions
- Over medium heat, sauté the onion, bell peppers, and celery in butter until the onions are translucent—approximately 15 minutes.
- Add the flour, stirring constantly until well blended but not browned.
- Add garlic and tomato sauce, stir.
- Stir in chicken broth and half-and-half.
- Lower heat and simmer for approximately 10 minutes.
- Add crawfish, seasonings, and green onions.
- Heat through for about 15 more minutes, stirring often, allowing flavors to blend.
Notes
Serve over a bed of hot rice, with a green salad, and hot French bread or pistolettes for dipping the sauce from your bowl!
Serves 6-8 depending on serving size.
Serves 6-8 depending on serving size.