crayfish étouffée

2016-12-15

This Louisiana dish is yuummmmmmy, really good, even when made with frozen crawfish tails. The sauce with this recipe is a souped-up variation on Nantua Sauce.

INGREDIENTS

This is what you need for 4 servings:

  • 1 ½ lb. peeled crayfish tails
  • 5 tbsp. butter
  • 1 tbsp. flour
  • 2 medium onions, chopped
  • 2 celery stalks, chopped
  • 1 green, 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. dried parsley
  • Creole seasoning
  • S&P
Pic1: crawfish étouffée served over rice

Directions

Roux-based sauce:

 

Pic2: whisk blended crawfish into sauce
Pic3: add crawfish, simmer
Pic4: all done