Coooookies! Let’s talk Crawfish Étouffée. Étouffée simply means “smothered or suffocated”. And that’s all you’re doing to the veggies in this dish! But I have some beginner Cookies that freak out when I mention making a roux lol So, I won’t share my homemade version just yet. I will do a video tutorial on making a roux to help my newer Cookies! I’m giving you the easy one now. I PROMISE this tastes legit and is super fast! Serve it over rice, pasta, or even Catfish (fried or grilled) Folks will swear it’s homemade. I’ll keep your secret though. Let me know if you try this!
- 1/2 cup of butter (that's 1 stick)
- Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
- 1-2lbs of crawfish
- 4 small cans or 2 family sized cans of cream of mushroom
- 1/3 cup of water
- 1 tablespoon of Liquid crab boil
- Cajun spices
- Green onions
- Put the crawfish (with the fat, don't drain em this time!) in a bowl and season them with the crab boil & some garlic & onion powder. Put them aside.
- Ok, babes, now melt that butter and sauté the trinity. (I use red bell peppers too because I love the color and tad bit of sweetness it adds.)
- After the veggies have soften add in the cream of mushroom and water
- Be careful cause when that stuff heats up it starts popping and will tear your arm or face up! Ask me how I know 😒
- Season that with Tony's, onion & garlic powder, Accent or whatever you like.
- Turn the heat on medium low and simmer.
- Cover w/a crack in the lid, for about 15-20 mins. Stirring occasionally so it won't stick.
- Now taste it, adjust seasoning. (Don't worry if it still seems a little thick. The liquids from the crawfish will loosen it more.)
- Now, add in the crawfish and simmer for about 6-8 mins. No longer that than that! The crawfish will turn into rubber!
- Serve it up (make it pretty!) and sprinkle some chopped green onions on top.