My Crawfish Etouffee. My Crawfish Etouffee

You can cook My Crawfish Etouffee using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of My Crawfish Etouffee
  1. You need of crawfish tails.
  2. You need of cooked rice.
  3. You need of flour.
  4. You need of ketchup.
  5. It’s of cream of mushroom soup.
  6. It’s of hot water.
  7. You need of butter, divided.
  8. You need of garlic, crushed.
  9. It’s of onion, diced.
  10. Prepare of bell pepper, diced.
  11. Prepare of celery, diced.
  12. It’s of smoked paprika.
  13. Prepare of TT salt.
  14. Prepare of TT black pepper.
  15. Prepare 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..