Go Back
Print
Smaller
Normal
Larger
Crawfish Étouffée
Jon Davies
Print Recipe
Course
Main Course
Cuisine
Seafood
Ingredients
Trinity
1
Cup
diced onion
1
Cup
diced green pepper
1
Cup
diced celery
Spices
2
Tablespoons
garlic
2
Teaspoons
granulated garlic
2
Tablespoons
paprika
2
Teaspoons
dried basil
1
Tablespoon
thyme
1
Teaspoon
oregano
1
Tablespoon
black pepper
½
tsp
Zatarain’s® crayfish boil spice
½
Teaspoon
cayenne
Crystal hot sauce to flavor
Shrimp
½
Cup
peanut oil
½
Cup
flour
1
Pound
crawfish/shrimp
1
Quart
stock
Salt to taste
Instructions
In heavy sauce pan, heat peanut oil. Add flour. Cook roux until reddish brown (approximately 35 minutes) stirring with wooden spoon.
Add trinity, spices, and stock. Whisk vigorously until smooth.
Add crawfish. Warm. Serve with rice. Garnish with green onion.