# Crawfish Etouffee over Fried Flounder Fillets

This recipe guides you through making a flavorful crawfish etouffee to serve over perfectly fried flounder fillets.

- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Melt 2 sticks of butter in a pot.
2. Add 2 diced onions, 1 bell pepper, 3 stalks of celery, and 2 sweet peppers to the melted butter.
3. Cover the pot and let the vegetables cook down.
4. In a separate pan, melt 1 stick of butter to start making a roux.
5. Add about half a cup of flour to the melted butter.
6. Turn the fire down low and stir the flour and butter to create a roux.
7. Add Southern Boyz All Purpose Cajun Seasoning to the roux and continue stirring until it reaches a desired, slightly darker color.
8. Once the roux reaches the desired color and thickness, turn off the fire and let it sit.
9. Add 1 tablespoon of garlic to the sautéed vegetables.
10. Pour in 1 cup of chicken broth.
11. Add 1 cup of water.
12. Add 1 can of Ro-Tel diced tomatoes and green chilies.
13. Spoon in about 4 spoonfuls of the prepared roux to thicken the vegetable mixture, stirring until it reaches the desired consistency.
14. Add 2 pounds of Louisiana Select crawfish tail meat.
15. Season with black pepper.
16. Add a little bit of cayenne pepper.
17. Sprinkle with Southern Boyz All Purpose Cajun Seasoning.
18. Stir all the ingredients together.
19. Cover the pot and let the etouffee simmer on low heat.
20. Serve the crawfish etouffee over fried flounder fillets.
21. Pair with garlic bread for a complete meal.

## Equipment

- pot
- skillet
- wooden spoon
- lid
- spoon/ladle
- plate

## 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.

## Source

- Original video: https://www.tiktok.com/@945outdoors/video/7389069348226305323?is_from_webapp=1&sender_device=pc&web_id=7518184344486266423
- Recipe page: https://www.cliprecipe.com/recipe/84529bff-8183-4af5-8c5e-b7c91a39c8a6
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt