Go-To Crawfish Etouffee

Ingredients

• 1 cup vegetable oil
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 2 cups canned crawfish tails, drained
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion, celery, bell pepper, garlic powder, thyme, basil, oregano, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, for 10 minutes, or until the vegetables are softened.
3. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring constantly, for 3 minutes.
4. Slowly stir in the chicken broth. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
5. Add the crawfish tails and simmer for 10 minutes, stirring occasionally.
6. Stir in the green onions and parsley. Simmer for 5 minutes more.
7. Serve hot over rice, if desired.

Interesting Facts

• Cajun cuisine, of which crawfish etouffee is a part, is a style of cooking that originated in Louisiana.
• Crawfish etouffee is often served over rice for an even heartier meal.
• Crawfish etouffee can also be made with shrimp or crab.