Ingredients:

1 pound Crawfish Tails

2 Cloves Garlic, minced

1 cup Celery, diced

1 cup Onion, diced

1 cup Green Bell Pepper, diced

1 cup Chicken Stock

½ cup Tomato Sauce

½ cup Unsalted Butter

¼ cup Fresh Parsley, chopped

¼ cup Scallions, chopped

¼ cup All Purpose Flour

¼ tsp Salt

¼ tsp Black Pepper

¼ tsp Cayenne Pepper

Method:

In order to make Crawfish Etouffee Dish, you first need to melt butter in a large skillet and then add celery, onion, green pepper and garlic. Now, cook it all for 5 minutes stirring in between. Then, sprinkle in flour and cook for another 5-10 minutes.

Next step is to add chicken stock and tomato sauce in it. After this cook it until it is bit bubble and thick. Now, add crawfish tails and boil it. Reduce the heat and cover and cook for 10 minutes on low heat. You now need to add salt, pepper and cayenne according to your taste. Also, add scallions and parsley and cook on sim heat for a while.

Serve hot over rice.

Ingredients:

1 pound Crawfish tails, raw

2 cloves, Garlic, minced

1 cup Celery, diced

1 cup Green Bell Pepper, diced

1 cup Onion, diced

1 cup Chicken Stock

½ cup Tomato Sauce

½ cup Unsalted Butter

¼ cup Scallions, chopped

¼ cup fresh Parsley, chopped

¼ cup All Purpose Flour

¼ tsp Black Pepper

¼ tsp Salt

¼ tsp Cayenne Pepper

Method:

In order to prepare Crawfish Etouffee, you first need to melt butter in a large skillet and then add in it onion, green pepper, garlic and celery. Cook for 5 minutes and sprinkle in it flour and cook for 5-10 minutes.

Next step is to add chicken stock and tomato sauce and to mix until the mixture is bubble. After this add in it crawfish tails and boil it. Cook for 10 minutes on low heat and then add salt, pepper and cayenne to taste.

Now, you need to add scallions and parsley and cook for a few more minutes on a sim heat. Serve the delicious Crawfish Etouffee on rice.

Ingredients

• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 stalks celery, finely chopped
• 3 slices bacon
• 2 tablespoons garlic, minced
• 1 cup shredded Cheddar cheese
• 1 cup grated carrot
• 5 cups diced red potatoes
• 3 cups chicken broth
• 1 pound crawfish tails
• 1 quart half-and-half cream
• salt and pepper to taste

Method

Cook the bacon in a large pot over medium-high heat until crisp.

Reduce the heat and add onion, green pepper, red pepper, celery and garlic. Cook and keep stirring until onion is transparent and peppers are soft.

Mix crawfish and cook until the liquid dries up and the crawfish becomes brownish. Then, remove the mixture from the pot and keep aside.

Pour chicken broth in the pot and add potatoes. Add enough water to cover the potatoes if the chicken broth doesn’t cover them. Boil it and cook for 8 to 10minutes till potatoes are soft. Then, add carrots and cook for another 8 minutes.

Reduce the heat and again pour the vegetables and crawfish into the pot. Stir a bit and heat but do not boil.

Season with salt and pepper to taste.

Laddle into bowls and lastly garnish with Cheddar cheese and serve hot.