Creole-style Crawfish Etouffee
Creole-style Crawfish Etouffee is a classic Louisiana dish that is sure to satisfy your taste buds. This savory and spicy dish is made with fresh crawfish, vegetables, and a rich roux-based sauce. If you're looking for a delicious and authentic Creole-style Crawfish Etouffee recipe, look no further!
Ingredients (serves 4):
- 1 lb. fresh crawfish tails
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. hot sauce
- 1 tsp. paprika
- 1 tsp. dried thyme
- Salt and pepper, to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
To make Creole-style Crawfish Etouffee, start by making a roux. Melt the butter in a large skillet over medium heat. Add the flour and whisk until smooth. Cook the roux, stirring constantly, until it turns a deep brown color, about 10-15 minutes.
Add the onion, bell pepper, celery, and garlic to the skillet and cook until the vegetables are tender, about 5-7 minutes. Add the chicken broth, tomato sauce, Worcestershire sauce, hot sauce, paprika, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
Add the crawfish tails to the skillet and cook for an additional 5-7 minutes, or until the crawfish are cooked through. Serve the Creole-style Crawfish Etouffee over cooked white rice and garnish with chopped green onions.
This dish is a perfect combination of spicy and savory flavors. The crawfish adds a unique and delicious taste to the dish, while the vegetables and spices create a rich and flavorful sauce. The appearance of the dish is colorful and appetizing, with the bright red crawfish tails and green onions adding a pop of color. Overall, Creole-style Crawfish Etouffee is a must-try dish for anyone looking to experience the flavors of Louisiana cuisine.
Type: Seafood Dish
Main Ingredients: Crawfish, Vegetables, Roux-based Sauce
