Crawfish Étouffée

2 lbs of crawfish tails cleaned

1 onion diced

1 bell pepper diced
1 stalk of celery diced
1/2 cup of diced tomatoes
1/2 cup of tomato sauce
1 stick of butter
3/4 cup of flour
1/2 cup of chopped green onions
1 bay leaf


 In a Dutch oven melt stick of butter and add the onions,bell peppers,and celery . Once the vegetables are wilted add the crawfish and flour stir well . Then add tomatoes and tomato sauce and bay leaf. Add water enough to cover the crawfish to get the consistency you need. Bring to a boil stir then turn to simmer for 30 minutes. Season with Blanchard Blend Cajun Seasoning to taste. Serve over rice eat and enjoy!!!

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