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My Crawfish Etouffee
My Crawfish Etouffee

Before you jump to My Crawfish Etouffee recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Most of us have been trained to believe that comfort foods are terrible and are to be avoided. At times, if your comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods may be extremely nourishing and good for you. There are several foods that, when you eat them, could better your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

Eggs, would you believe, are fantastic for helping you battle depression. Just make sure that you do not throw away the yolk. The yolk is the most crucial part of the egg iwhen it comes to helping raise your mood. Eggs, specifically the yolks, are full of B vitamins. These B vitamins are wonderful for helping to raise your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that affect your mood. Consume an egg and feel a lot happier!

So you see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try several of these instead!

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

The ingredients needed to cook My Crawfish Etouffee:
  1. You need 1 lb crawfish tails
  2. Prepare 2-4 C cooked rice
  3. You need 2 tbs flour
  4. Get 1/2 C ketchup
  5. Get 10.5 oz. cream of mushroom soup
  6. You need 2 C hot water
  7. Take 8 tbs butter, divided
  8. Provide 2 cloves garlic, crushed
  9. You need 1 onion, diced
  10. Provide 1 bell pepper, diced
  11. Provide 1 stalk celery, diced
  12. Prepare 1/2 tsp smoked paprika
  13. Provide TT salt
  14. Use TT black pepper
  15. Use TT cayenne pepper
Steps 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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