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My Crawfish Etouffee
My Crawfish Etouffee

Before you jump to My Crawfish Etouffee recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are bad for us and that we ought to stay away from them. Sometimes, if the comfort food is a high sugar food or another junk food, this is true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are several foods that basically can improve your moods when you eat them. When you are feeling a little down and are needing an emotional pick-me-up, try a few of these.

Cold water fish are wonderful for eating if you are wanting to fight depression. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3 fatty acids and DHA. DHA and omega-3s are two things that actually help the grey matter in your brain function a lot better. It’s the truth: consuming tuna fish sandwiches can actually help you overcome your depression.

You can see, you don’t need junk food or foods that are not good for you just so to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to my crawfish etouffee recipe. To make my crawfish etouffee you only need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook My Crawfish Etouffee:
  1. Use 1 lb crawfish tails
  2. Get 2-4 C cooked rice
  3. Prepare 2 tbs flour
  4. Prepare 1/2 C ketchup
  5. Provide 10.5 oz. cream of mushroom soup
  6. Get 2 C hot water
  7. Provide 8 tbs butter, divided
  8. Provide 2 cloves garlic, crushed
  9. Provide 1 onion, diced
  10. You need 1 bell pepper, diced
  11. Get 1 stalk celery, diced
  12. Use 1/2 tsp smoked paprika
  13. Provide TT salt
  14. Get TT black pepper
  15. Take TT cayenne pepper
Instructions 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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