Crawfish étouffée (ay-tu-fay) is a classic cajun and creole dish made in south Louisiana. It starts with a peanut butter color roux, followed by the holy trinity, then cooked crawfish tails. The result is a rich and tasty stew that is best served over rice.
Melt butter then whisk in flour. Stir constantly for about 5-10 minutes until the roux darkens to a peanut butter color.
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Add in the holy trinity (onion, bell pepper, and celery). Cook until vegetables are softened then add in garlic.
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Whisk in warmed stock until there are no lumps. Simmer until the sauce starts to thicken.
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Add in crawfish, crab boil, parsley and cajun seasoning. Simmer until desired thickness. Serve over rice and top with remaining green onions.
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