Crawfish Étouffee

Ingredients

• 2 tablespoons butter
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 2 tablespoons garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 pounds crawfish tails
• 1/4 cup green onions, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup heavy cream

Directions

1. In a large pot, melt butter over medium heat. Add onions, celery, bell peppers and garlic and sauté until softened, about 5 minutes.
2. Add flour and cook for 1 minute, stirring constantly.
3. Add chicken stock, cayenne pepper, paprika, garlic powder, onion powder, black pepper and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add crawfish tails and simmer for 10 minutes. Stir in green onions, parsley and heavy cream.
5. Simmer for 5 minutes, stirring occasionally.
6. Serve over cooked rice and enjoy!

Interesting Facts

• Crawfish Étouffee is a classic Louisiana dish that has been enjoyed for many years.
• The dish is traditionally served over rice and can be enjoyed as a main course or an appetizer.
• Crawfish are an important part of the Louisiana culture and are a key ingredient in many dishes.