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My Crawfish Etouffee
My Crawfish Etouffee

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We hope you got insight from reading it, now let’s go back to my crawfish etouffee recipe. You can cook my crawfish etouffee using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook My Crawfish Etouffee:
  1. Prepare 1 lb crawfish tails
  2. Provide 2-4 C cooked rice
  3. You need 2 tbs flour
  4. Prepare 1/2 C ketchup
  5. Get 10.5 oz. cream of mushroom soup
  6. Get 2 C hot water
  7. Use 8 tbs butter, divided
  8. You need 2 cloves garlic, crushed
  9. Get 1 onion, diced
  10. Prepare 1 bell pepper, diced
  11. Get 1 stalk celery, diced
  12. Use 1/2 tsp smoked paprika
  13. Prepare TT salt
  14. Use TT black pepper
  15. Take TT cayenne pepper
Instructions to make My Crawfish Etouffee:
  1. Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent.
  2. Add garlic and saute until fragrant, stirring often careful not to burn garlic.
  3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux.
  4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT.
  5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally.
  6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes.
  7. Serve over rice.

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