Georgia-Style Crawfish Etouffee

Enjoy a taste of the South with this flavorful Georgia-style crawfish etouffee recipe. Made with a rich roux, tender crawfish tails, and a blend of spices, this dish is sure to satisfy your Cajun cravings. Serve it over rice for a hearty and comforting meal that is perfect for any occasion.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 pound crawfish tails, peeled and deveined
• 1 cup chicken broth
• 1 can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup chopped green onions, for garnish
• Cooked rice, for serving

Directions

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the flour to the melted butter and stir constantly until a dark brown roux forms, about 10 minutes.
3. Add the onion, celery, green bell pepper, and garlic to the roux. Cook for 5 minutes, or until the vegetables are softened.
4. Stir in the crawfish tails, chicken broth, diced tomatoes, tomato paste, bay leaves, paprika, dried thyme, dried oregano, and cayenne pepper. Season with salt and black pepper to taste.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
6. Remove the bay leaves from the etouffee.
7. Serve the crawfish etouffee over cooked rice, garnished with chopped green onions.

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