This recipe for crawfish étouffée is one my favorite meals. EVER. I use to love when my mom would make this growing up. I think the smell that comes from the first two steps is my favorite cooking smell that exist…I find myself with my head nearly in the pot as it cooks! I usually cook this when there are people coming over, but sometimes just for the two of us! It makes a good amount and can be combined with some hot french bread for a nice Louisiana meal!
Ingredients:
- 1 stick Unsalted Butter
- 1 cup Onion, chopped
- 1 cup Green Onion, chopped
- 1 tsp Garlic, minced
- 2 T Flour
- 1 can Petite Diced Tomatoes
- 1 can Cream of Mushroom Soup
- 1 1/2 cups Fish, Chicken, or Vegetable Stock/Broth
- 2 tsp Salt
- 1 tsp Black Pepper
- Dash Cayenne Pepper
- 1 T Worcestershire Sauce
- 1 lb Peeled Crawfish Tails
- In a big stock pot melt butter.
- Sauté onion, green onions, and garlic until tender.
- Stir in flour and brown.
- Add tomatoes and brown.
- Whisk in soup.
- Blend in stock or broth and simmer for 10 minutes. *Tip: A can of broth is 2 cups, save the extra 1/2 cup incase your sauce is too thick. I’ve never had to add the 1/2 cup.
- Add salt, pepper, cayenne, worestershire, and crawfish. Cook on low for 15-25 minutes.
- Serve over rice.
