PAT'S CRAWFISH ETOUFFEE
Steps:
- Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
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Luvanya Pillay
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Cwod Bwoy ug (Nigga bwoy)
[email protected]I'm not a fan of crawfish, but I still enjoyed the etouffee. The sauce was flavorful and creamy.
Lemon Lime
[email protected]The etouffee was a bit too thick for my taste. I think I added too much flour to the roux.
Abdul Salaam
[email protected]The roux was too dark for my liking. I think I cooked it for too long.
Sardar Tasawar
[email protected]I thought the etouffee was a little bland. I added some extra Cajun seasoning and it really helped to bring out the flavor.
Binodh Majhi
[email protected]This etouffee was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.
Emmanuel Nsah
[email protected]I made this for a party and it was a huge hit! Everyone loved the etouffee, and I got so many compliments on it.
Muhammad Shabeeh
[email protected]This is the best crawfish etouffee I've ever had! The roux was smooth and rich, and the Holy Trinity (celery, onion, and bell pepper) was cooked to perfection.
cielito Guz
[email protected]I followed the recipe exactly and it turned out perfectly. The etouffee was creamy and flavorful, and the crawfish were cooked to perfection.
Bat Man
[email protected]This crawfish etouffee was an absolute delight! The flavors were rich and complex, with the perfect amount of spice. I especially loved the addition of the cremini mushrooms, which added a nice earthy flavor.