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