Crawfish Etouffee

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Ingredients

• 4 tablespoons of flour
• 4 tablespoons of oil
• 1 cup of yellow onion
• 1/2 bell pepper
• 2 cups of water
• 1 pound of crawfish tails
• 1 tablespoon of paprika
• 2 bay leaves
• Cayenne pepper to taste
• Salt and black pepper to taste
• Clam juice (approximately 1/2 bottle)
• 1 cup of green onions
• 2 tablespoons of garlic
• 2 tablespoons of parsley
• 3 tablespoons of butter
• Heavy cream

Instructions

1. In a pot, make a roux by combining oil and flour until it reaches a peanut butter color.
2. Add yellow onion and bell pepper to the roux, cooking until tender.
3. Slowly add water to create a thick sauce consistency.
4. Season with paprika, bay leaves, cayenne, salt, and black pepper.
5. Add crawfish tails and simmer for 20-30 minutes.
6. Add green onions, garlic, and parsley, adjusting consistency with clam juice.
7. Simmer uncovered until tender, adjusting liquid as needed.
8. Finish by stirring in butter and heavy cream for a smooth texture.
9. Serve with rice and garlic bread. Enjoy!

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