The crawfish provide a uniquely rich flavor and deep color to the dish, but for those that don’t like or have access to crawfish, shrimp can be substituted. Etouffee is traditionally served over a steaming hot bed of white rice.
½ cup of unsalted butter
1 large diced onion
¼ cup of chopped celery
¼ cup of chopped green bell peppers
2 cloves of finely minced garlic
1 pound of raw crawfish tails, peeled
½ tsp of white pepper
1 tsp salt
½ tsp black pepper
½ tsp of onion powder
½ tsp smoky paprika
½ tsp hot sauce
1 ½ tbsp of flour
¾ cup of water
1/3 cup of chopped green onion
1/3 cup of chopped parsley
2 cups of cooked white rice
1. Melt butter over medium heat in a large skillet.
2. Add onion, celery, bell pepper, and garlic; cook five minutes or until vegetables start to become tender.
3. Stir in crawfish, seasoning, and hot sauce.; cook five minutes, stirring periodically.
4. Add water and cook over low heat for 20 minutes.
5. Stir in green onions and parsley; cook for five minutes.
6. Serve over rice and garnish with lemon wedge.