Ingredients
1 stick of butter
½ cup onion, (finely diced)
¼ cup of bell pepper, (finely diced)
¼ cup of celery, (finely diced)
1/3 cup of Gold Medal Wondra flour
2 level teaspoons of Lemoine's "Season Em Up" or your favorite Cajun/Creole seasonings
1 level tablespoon of chicken bouillon granules/powder
1 pound of peeled ( Louisiana) crawfish tails (fresh is best, but frozen works great too!)
1 quart of water
1 heaping teaspoon of dried parsley flakes
Directions
1. Melt butter on low/medium heat, (careful not to burn butter.)
2. Add onion, bell pepper and celery and turn heat to medium high. Then, sauté for about 5 minutes or until the vegetables wilt or softens.
3. Add flour and stir well. Heat for a couple minutes or until the flour heated and incorporated in the mixture.
4. Add the Lemoine's, chicken bouillon and crawfish tails and do include the crawfish fat and juices from the bag. Again, heat for a couple minutes or until the crawfish tails are heated and incorporated in the mixture.
5. Now, turn the heat to high and add the water and the parsley flakes. Bring the etouffee to a controlled boil and cook down until your sauce reaches a desired thickness/consistency.
Serve over rice or grilled fish / chicken.
1 stick of butter
½ cup onion, (finely diced)
¼ cup of bell pepper, (finely diced)
¼ cup of celery, (finely diced)
1/3 cup of Gold Medal Wondra flour
2 level teaspoons of Lemoine's "Season Em Up" or your favorite Cajun/Creole seasonings
1 level tablespoon of chicken bouillon granules/powder
1 pound of peeled ( Louisiana) crawfish tails (fresh is best, but frozen works great too!)
1 quart of water
1 heaping teaspoon of dried parsley flakes
Directions
1. Melt butter on low/medium heat, (careful not to burn butter.)
2. Add onion, bell pepper and celery and turn heat to medium high. Then, sauté for about 5 minutes or until the vegetables wilt or softens.
3. Add flour and stir well. Heat for a couple minutes or until the flour heated and incorporated in the mixture.
4. Add the Lemoine's, chicken bouillon and crawfish tails and do include the crawfish fat and juices from the bag. Again, heat for a couple minutes or until the crawfish tails are heated and incorporated in the mixture.
5. Now, turn the heat to high and add the water and the parsley flakes. Bring the etouffee to a controlled boil and cook down until your sauce reaches a desired thickness/consistency.
Serve over rice or grilled fish / chicken.
