Ms. Jean’s Crawfish Etouffee

Ms. Jean’s Crawfish Etouffee

Use a large magnalite pot – for 3 lbs. crawfish tails

Ingredients

• 3 lbs crawfish tails
• Chopped onion, bell pepper, celery, and garlic (or 1.5–2 containers Guidry’s chopped vegetable mix)
• 3 sticks of butter
• 7 tablespoons flour
• 1 can chicken broth (adjust as needed)
• Paprika (to desired color)
• Salt (to taste per pound)
• ¼ tsp. cayenne per pound
• 1 pint heavy whipping cream (or to preference)
• Green onion tops (optional, for color)

Instructions

1. Sauté chopped vegetables in 3 sticks of butter until soft.
2. Stir in 7 tablespoons flour (one at a time) to make a roux/paste.
3. Add chicken broth a little at a time, stirring well. Adjust if too thick.
4. Add paprika and stir until desired color. Cook on low for about 15 minutes, stirring frequently.
5. Season crawfish tails (per pound) with salt and ¼ tsp cayenne.
6. Add seasoned crawfish to the roux. Cook on medium-high until heated, then medium for 15–20 minutes, stirring gently.
7. Once crawfish release their juice, add 1 pint heavy whipping cream.
8. Add more chicken broth if needed for consistency.
9. Toss in green onion tops for color if desired. Do not over-boil after adding crawfish.