The Pioneer Woman Tasty Kitchen
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Crawfish Ettouffée

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Level: Easy

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Description

The best crawfish ettouffée I’ve ever had!

Ingredients

  • ½ cups Butter
  • 1 whole Onion, Chopped
  • ¼ cups Celery Finely Chopped
  • ¼ cups Green Pepper, Chopped
  • 2 cloves Garlic, Minced
  • 1 pound Peeled Crawfish Tails
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons White Pepper
  • ½ teaspoons Onion Powder
  • ½ teaspoons Hot Sauce
  • 1-½ Tablespoon All-purpose Flour
  • ¾ cups Water
  • ½ cups Green Onions, Chopped
  • ¼ cups Fresh Parsley, Chopped
  • Rice Or Grits, To Serve

Preparation

Melt butter in a large skillet over medium heat. Add onions, celery, green pepper and garlic, cook for 5 minutes.

Stir in crawfish tails, salt, black pepper, white pepper, onion powder, and hot sauce. Cook for 5 minutes.

Stir in flour and cook, stirring constantly for 2 minutes. Stir in water gradually. Cook over low heat for 20 minutes.

Stir in green onions and parsley, cook for 3 minutes.

Serve over rice or grits.

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