Authentic Crawfish Etouffee Recipe that will transport you to Louisiana

This authentic Crawfish Etouffee recipe is a classic Louisiana dish that will transport you straight to the heart of Cajun country. Made with plump and juicy crawfish tails, smothered in a rich and flavorful roux, and served over a bed of fluffy rice, this dish is a true taste of the South. With the perfect combination of spices and a touch of heat, this Crawfish Etouffee is sure to become a family favorite. Whip up a batch and enjoy a little taste of Louisiana right in your own home.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups seafood or chicken stock
• 2 pounds crawfish tails, peeled and deveined
• 1/4 cup chopped green onions, for garnish
• 1/4 cup chopped fresh parsley, for garnish
• Cooked rice, for serving

Directions

1. Melt the butter in a large skillet over medium heat.
2. Add the flour to the melted butter and cook, stirring constantly, until the mixture turns a dark golden brown (about 15-20 minutes).
3. Add the chopped onion, bell pepper, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent (about 5 minutes).
4. Stir in the paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
5. Gradually whisk in the seafood or chicken stock, making sure to scrape any bits off the bottom of the skillet. Bring the mixture to a simmer and cook for 10 minutes.
6. Add the crawfish tails to the skillet and cook for an additional 5 minutes, or until the crawfish tails are heated through.
7. Serve the Crawfish Etouffee over a bed of cooked rice, garnished with chopped green onions and fresh parsley.

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