My Crawfish Etouffee.
Literally this is an easy recipe just subsequent to the additional ones. I think the hardest part is to find the best ingredients so you can enjoy the delicious My Crawfish Etouffee for your dinner with your associates or family.
You can cook My Crawfish Etouffee using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of My Crawfish Etouffee
- Prepare 1 lb of crawfish tails.
- Prepare 2-4 C of cooked rice.
- Prepare 2 tbs of flour.
- You need 1/2 C of ketchup.
- You need 10.5 oz. of cream of mushroom soup.
- It's 2 C of hot water.
- You need 8 tbs of butter, divided.
- Prepare 2 cloves of garlic, crushed.
- It's 1 of onion, diced.
- Prepare 1 of bell pepper, diced.
- Prepare 1 stalk of celery, diced.
- Prepare 1/2 tsp of smoked paprika.
- It's of TT salt.
- You need of TT black pepper.
- It's of TT cayenne pepper.
My Crawfish Etouffee step by step
- 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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