Serves 1
Directions
- 1Melt 2 sticks of butter in a pot.
- 2Add 2 diced onions, 1 bell pepper, 3 stalks of celery, and 2 sweet peppers to the melted butter.
- 3Cover the pot and let the vegetables cook down.
- 4In a separate pan, melt 1 stick of butter to start making a roux.
- 5Add about half a cup of flour to the melted butter.
- 6Turn the fire down low and stir the flour and butter to create a roux.
- 7Add Southern Boyz All Purpose Cajun Seasoning to the roux and continue stirring until it reaches a desired, slightly darker color.
- 8Once the roux reaches the desired color and thickness, turn off the fire and let it sit.
- 9Add 1 tablespoon of garlic to the sautéed vegetables.
- 10Pour in 1 cup of chicken broth.
- 11Add 1 cup of water.
- 12Add 1 can of Ro-Tel diced tomatoes and green chilies.
- 13Spoon in about 4 spoonfuls of the prepared roux to thicken the vegetable mixture, stirring until it reaches the desired consistency.
- 14Add 2 pounds of Louisiana Select crawfish tail meat.
- 15Season with black pepper.
- 16Add a little bit of cayenne pepper.
- 17Sprinkle with Southern Boyz All Purpose Cajun Seasoning.
- 18Stir all the ingredients together.
- 19Cover the pot and let the etouffee simmer on low heat.
- 20Serve the crawfish etouffee over fried flounder fillets.
- 21Pair with garlic bread for a complete meal.
Ingredients
- 2 sticks butter
- 2 diced onions
- 1 bell pepper
- 3 stalks celery
- 2 sweet peppers
- 1 stick butter
- 0.5 cup all-purpose flour
- Southern Boyz All Purpose Cajun Seasoning
- 1 tablespoon garlic
- 1 cup chicken broth
- 1 cup water
- 1 can Ro-Tel diced tomatoes and green chilies
- 2 pounds crawfish tail meat (Louisiana Select, Product of USA)
- black pepper
- cayenne pepper
- Southern Boyz All Purpose Cajun Seasoning
- flounder fillets
- garlic bread
Equipment
potskilletwooden spoonlidspoon/ladleplate
Tips
- When making the roux, you're not going for a dark roux for etouffee, just a little darker than what's initially created.
- The crawfish tails will release some water, which will thin the etouffee slightly.
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