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Recipe:Crawfish Etouffee

  • Prep time: 15 minutes
  • Cook time: 30 minutes

Serves 8



  1. In a large pot or heavy skillet, melt the butter over low heat. Stir in the flour using a whisk and cook stirring constantly for about 10 minutes or until golden brown to make a dark roux. 

  2. Add the peppers, onion, tomatoes and celery to the roux and stir. Cook for a few minutes and add the stock, hot sauce and seasonings.  Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. 

  3. Stir in the crawfish and cook for 6-8 min until heated through. Serve in a shallow bowl and garnish with white rice.

    * USDA requires raw seafood to be cooked to an internal temperature of 145 F.

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