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Crawfish Etouffee

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“Natchitoches, LA”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
  2. In a Dutch oven, add all ingredients except crawfish and green onions.
  3. Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
  4. Add roux, stirring occasionally and cook for 30 minutes.
  5. Add crawfish and green onions and cook for 10 minutes longer.
  6. Serve over a bed of rice.

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