My Crawfish Etouffee Recipe by Marcus LeLeux
Cooking Instructions 1 Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent. 2 Add garlic and saute until fragrant, stirring often careful not to burn garlic. 3 Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux. 4 Slowly add water while vigorously whisking. Add ketchup (and Sriracha, if wanted), soup, salt and pepper TT. 5 Bring to a slow boil and simmer for 10-15 minutes stirring occasionally. 6 Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes. 7 Serve over rice. 1 Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent. 1 Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent. 2 Add garlic and saute until fragrant, stirring often careful not to burn garlic. 2 Add garlic and saute until fragrant, stirring often careful not to burn garlic. 3 Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux. 3 Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux. 4 Slowly add water while vigorously whisking. Add ketchup (and Sriracha, if wanted), soup, salt and pepper TT. 4 Slowly add water while vigorously whisking. Add ketchup (and Sriracha, if wanted), soup, salt and pepper TT. 5 Bring to a slow boil and simmer for 10-15 minutes stirring occasionally. 5 Bring to a slow boil and simmer for 10-15 minutes stirring occasionally. 6 Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes. 6 Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes. 7 Serve over rice. 7 Serve over rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya Gizards and chicken neck Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge Sopas (vegetable stew) Khsta poori Traditional Chinese Style Steamed Fish Half chocolate cupcakes Giant Breaded chicken Wrap & Salad. 💜 Gizards and chicken neck Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge Sopas (vegetable stew) Khsta poori Traditional Chinese Style Steamed Fish Half chocolate cupcakes Giant Breaded chicken Wrap & Salad. 💜