Made with AI
Crawfish Étouffée
60 min 450 kcal per serving Medium
Ingredients
4 Servings
- crawfish tails1 pound
- butter0,25 cup
- flour0,25 cup
- chopped onions1 cup
- chopped bell peppers0,5 cup
- chopped celery0,5 cup
- garlic2 cloves
- chicken broth2 cups
- chopped green onions0,5 cup
- chopped parsley0,25 cup
- paprika1 teaspoon
- cayenne pepper0,5 teaspoon
- saltto taste
- cooked white rice4 cups
Instructions
- 1
Melt the butter in a large skillet over medium heat.
- 2
Add the flour and stir continuously to make a roux, cooking until it turns a light brown color.
- 3
Add the chopped onions, bell peppers, and celery to the roux. Cook until the vegetables are tender, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute.
- 5
Gradually stir in the chicken broth, making sure to blend it well with the roux and vegetables.
- 6
Add the crawfish tails, green onions, parsley, paprika, and cayenne pepper. Stir well to combine.
- 7
Season with salt to taste.
- 8
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally.
- 9
Serve the Crawfish Étouffée over the cooked white rice.
