TRE'S CAJUN CRAWFISH ETOUFFEE

Tre's Cajun Crawfish Etouffee image

This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe.

Provided by Chief Teer

Categories Cajun

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cleaned crawfish tail
1/2 cup butter
1 large onion, chopped fine
2 celery ribs, chopped fine
1 medium bell pepper, chopped fine
1 recipe of golden roux
2 teaspoons salt
1/4 teaspoon red cayenne pepper
1 teaspoon paprika
1/2 cup water
1/4 cup butter
4 tablespoons flour

Steps:

Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.

Nutrition Facts : Calories 441.6, Fat 35.9, SaturatedFat 22.1, Cholesterol 212.8, Sodium 1497.2, Carbohydrate 12.1, Fiber 1.8, Sugar 2.8, Protein 18.8