The Cagle Diaries
Prep Time: 15 Min
– Crawfish Tails – Butter – Onions – Celery Stalks – Green Bell Peppers – Bayleaves – Flour – Salt – Cayenne pepper – Parsley – Green Onions – Seafood Stock
Cook Time: 20 Min
Ingredients
Melt Butter. Add the butter to the Dutch Oven you'll be using and melt all the way down.
Add the holy trinity. Add the onions, green bell pepper and celery and sweat down over a medium heat until translucent.
Add Flour: Stir in the all purpose flour and allow to cook a few minutes with the trinity of vegetables.
Add in those crawfish tails, you saved from your crawfish boil (or frozen is ok too). Slowly stir.
Add the bay leaves, then slowly pour in the seafood stock
Add the crawfish season and cayenne. Just for some extra zip and bring to a boil.
Last stir in the green onions and parsley and turn down to a low heat for a few minutes..
This very simple Crawfish Etouffee is a cajun/Creole classic, you gotta taste to believe.