Step-by-Step Guide to Make Appetizing My Crawfish Etouffee

My Crawfish Etouffee Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “My Crawfish Etouffee” recipe we have found until now. This is gonna really delicious.

Ingredients of My Crawfish Etouffee

1. Make ready 1 lb of crawfish tails.
2. It’s 2-4 C of cooked rice.
3. It’s 2 tbs of flour.
4. It’s 1/2 C of ketchup.
5. You need 10.5 oz. of cream of mushroom soup.
6. Take 2 C of hot water.
7. Make ready 8 tbs of butter, divided.
8. Prepare 2 cloves of garlic, crushed.
9. Make ready 1 of onion, diced.
10. You need 1 of bell pepper, diced.
11. Make ready 1 stalk of celery, diced.
12. Make ready 1/2 tsp of smoked paprika.
13. You need of TT salt.
14. Take of TT black pepper.
15. You need of TT cayenne pepper.

My Crawfish Etouffee instructions

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..