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My Crawfish Etouffee
My Crawfish Etouffee

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Furthermore when it comes to having a dessert following your meals you should consider having various citrus fruits. Together with vitamin C, you will realize that there are many other health benefits that you will find in these kinds of fruits. You may also want to mix a few things like orange sections, shredded coconut mixed with a teaspoon of honey.

By simply following some of the suggestions above you will notice that you’ll be living a healthier life. One thing that you ought to actually avoid is all of the processed foods which you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to my crawfish etouffee recipe. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make My Crawfish Etouffee:
  1. Prepare 1 lb crawfish tails
  2. Use 2-4 C cooked rice
  3. Prepare 2 tbs flour
  4. Provide 1/2 C ketchup
  5. You need 10.5 oz. cream of mushroom soup
  6. Take 2 C hot water
  7. Use 8 tbs butter, divided
  8. Provide 2 cloves garlic, crushed
  9. You need 1 onion, diced
  10. You need 1 bell pepper, diced
  11. Provide 1 stalk celery, diced
  12. Prepare 1/2 tsp smoked paprika
  13. Use TT salt
  14. Get TT black pepper
  15. Get TT cayenne pepper
Steps to make My Crawfish Etouffee:
  1. 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.
  2. Add garlic and saute until fragrant, stirring often careful not to burn garlic.
  3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
  4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
  5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
  6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
  7. Serve over rice.

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