Ms. Jean’s Crawfish Etoufee (3 lbs. crawfish tails) (Use large magnalite pot)
Saute chopped onion, bellpepper, celery and garlic in 3 sticks of butter until vegetables are soft.
(I use 1.5 to 2 containers of Guidry’s chopped vegetable mix)
Once vegetables are soft, stir in 7 tablespoons of flour (one at a time, stirring well) making a flour paste.
Add one can of chicken broth, a little at a time, stirring well after each addition.
(If this rue looks too thick you can add a little more chicken broth, but keep in mind that the crawfish will cook out juice and you can add more broth also if needed.)
Add Paprika to this rue and stir in well, until you get the desired color you want.
Let the rue cook on low heat about 15 minutes, stirring very frequently.
While its cooking, put crawfish tails into large bowl, one pound at a time, checking for loose veins or shells.
Season each pound with salt and 1/4 tsp. cayenne.
Then add crawfish to the rue and cook on medium high until heated, then medium, about 15-20 minutes, stirring frequently, but gently.
After you see crawfish have cooked out their juice, add 1 pint heavy whipping cream (or your preference of cream.)
Then if needed add more chicken broth to reach desired consistency. It’s done!!
Toss in some green onion tops if desired for color.
Don’t cook for too long or over-boil once you add the crawfish tails.
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