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We hope you got benefit from reading it, now let's go back to my crawfish etouffee recipe. To cook my crawfish etouffee you need 15 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook My Crawfish Etouffee:
- Prepare of crawfish tails.
- Provide of cooked rice.
- Prepare of flour.
- Prepare of ketchup.
- Use of cream of mushroom soup.
- Provide of hot water.
- Provide of butter, divided.
- Provide of garlic, crushed.
- Get of onion, diced.
- Get of bell pepper, diced.
- Take of celery, diced.
- You need of smoked paprika.
- Use of TT salt.
- You need of TT black pepper.
- Prepare of TT cayenne pepper.
Instructions to make My Crawfish Etouffee:
- Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent..
- Add garlic and saute until fragrant, stirring often careful not to burn garlic..
- Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux..
- Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT..
- Bring to a slow boil and simmer for 10-15 minutes stirring occasionally..
- Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes..
- Serve over rice..
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