Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1 cup flour; 1 cup oil; 4 cups onions, chopped (do not use sweet onions, use spanish or white); 2 cups celery, chopped; 1 cup green pepper, chopped; 1 tablespoon garlic, chopped; 2 cups chicken stock; 2 lbs crawfish tails; 2 teaspoons cajun seasoning (I use Joe's Stuff)

9 ingredients

7 steps

Ingredients

1 cup flour
1 cup oil
4 cups onions, chopped (do not use sweet onions, use spanish or white)
2 cups celery, chopped
1 cup green pepper, chopped
1 tablespoon garlic, chopped
2 cups chicken stock
2 lbs crawfish tails
2 teaspoons cajun seasoning (I use Joe's Stuff)

Directions

1

Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
2

Add seasoning blend, onion, celery, green pepper, and garlic to roux.
3

In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
4

Cook for 20 minutes over medium heat.
5

Add crawfish and cook an additional 10 minutes.
6

If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
7

Serve with rice.