CRAWFISH ETOUFFEE RECIPE - (4.2/5)

Crawfish Etouffee Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 18

2 (12 ounce) packages frozen crawfish tails, thawed*
1/4 cup (1/2 stick) butter (I used salted)
4 tablespoons all-purpose flour
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, finely chopped
2 - 3 cloves garlic, finely chopped or minced
1 (14 1/2 ounce) can chicken broth (with enough water to measure 2 cups)
3 - 4 tablespoons Hunt's tomato sauce
1 teaspoon kosher salt
1/8 teaspoon garlic salt
1/2 teaspoon Tony Chachere's Original Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon black pepper, freshly cracked
1/8 teaspoon white pepper, ground
Dash cayenne pepper, optional
2 teaspoons dried parsley flakes (or 1 tablespoon chopped fresh parsley)
1/2 teaspoon dried chives (or 1/4 cup thinly sliced green onion tops)

Steps:

Crawfish: *Thaw the crawfish in a large pot or other container of cold tap water, rinsing and changing it about 3 times as the crawfish thaw out. When you can separate the crawfish, rinse them again and fill the container again with cold water. Add about 1/2 teaspoon liquid crab boil to the water and give it a little stir. Set aside. Meanwhile, get all your ingredients out and prep the veggies. Set aside. Melt butter in a heavy, medium-large pot or skillet over medium heat; add the onion, bell pepper, and celery and saute until onion is translucent, 4 - 5 minutes, stirring frequently. (While the veggies are sauteing, pour crawfish into a colander to drain.) Add the garlic to the sauteing mixture and cook about 1 minute more. Add the crawfish tails to the mixture and sprinkle with the creole seasoning and garlic salt; cook and stir until the mixture is hot again, then sprinkle the flour over the top, stirring and cooking for 3-4 minutes more to incorporate the flour. (At this point, the flour should be sticky and clinging to the crawfish and veggies.) Add the chicken broth-water mixture, tomato sauce, and remaining seasonings. Bring to a boil then reduce heat to low/medium-low and simmer for about 15-20 minutes, adding more water, if needed, for desired gravy consistency. Serve with hot, cooked long grain white rice and crusty French bread.