My Crawfish Etouffee.
Actually this is a simple recipe just like the extra ones. I think the hardest allocation is to locate the best ingredients hence you can enjoy the delicious My Crawfish Etouffee for your lunch with your friends or family.
You can have My Crawfish Etouffee using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of My Crawfish Etouffee
- You need 1 lb of crawfish tails.
- It's 2-4 C of cooked rice.
- You need 2 tbs of flour.
- You need 1/2 C of ketchup.
- It's 10.5 oz. of cream of mushroom soup.
- Prepare 2 C of hot water.
- Prepare 8 tbs of butter, divided.
- You need 2 cloves of garlic, crushed.
- It's 1 of onion, diced.
- Prepare 1 of bell pepper, diced.
- Prepare 1 stalk of celery, diced.
- You need 1/2 tsp of smoked paprika.
- You need of TT salt.
- It's of TT black pepper.
- It's of TT cayenne pepper.
My Crawfish Etouffee instructions
- 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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