Crawfish Étouffée - Rich, creamy, crawfish stew

Welcome to a classic Louisiana dish with a heap of flavor and soul – Crawfish Étouffée! Straight from the heart of Southern cooking, this recipe is brought to you by Smokin' & Grillin with AB. It's perfect for those who love a hearty seafood meal with a touch of spice. Whether you're gathering around the dinner table or cheering on your favorite sports team, this dish is sure to be a crowd-pleaser. So let's dive in and whip up some comfort in a bowl!

Ingredients:

- 3/4 to 1 pound Crawfish Tail Meat

- 2 tablespoons All-Purpose Flour

- 3 tablespoons Butter

- 1 cup Diced Onions

- 1/2 cup Bell Peppers, diced (green or red)

- 1/2 cup Celery, diced

- 1/2 cup Fire-Roasted Diced Tomatoes

- 2 cups Chicken Stock or Chicken Broth

- 1 tablespoon Cajun Seasoning

- 1 tablespoon Worcestershire Sauce

- 2 to 3 dashes Louisiana or Tabasco Hot Sauce

- 1 Bay Leaf

- 1/4 cup Green Onions, chopped (for garnish)

Equipment:

- Large Skillet or Cast Iron Skillet

- Stirring Spoon

- Measuring Cups and Spoons

Instructions:

1. Start by melting the butter over medium-high heat in a large skillet. Wait for it to brown slightly at the edges, this usually indicates it's time to add the vegetables.

2. Add the diced celery and bell peppers to the skillet. Traditionally, you could add onions at this point as well, but for this particular recipe, hold off on the onions for now.

3. Sauté the veggies for about 3-5 minutes or until they start to soften. Then, season with the Cajun seasoning, allowing them to absorb the flavors for another few minutes.

4. The veggies should now have a rich color. It's time to sprinkle in 1 tablespoon of flour, mix well to avoid clumps, and then add the rest of the flour. Cook while stirring constantly to cook off the raw flour taste and to let it absorb the vegetable and butter flavors.

5. Once the flour is well incorporated, stir in the fire-roasted diced tomatoes. Allow the mixture to cook further until you see some browning on the pan, usually about 3-4 minutes. This is where the flavors really develop.

6. Now, pour in the chicken broth, stirring constantly until the mixture becomes smooth. Keep stirring over medium-high heat as the sauce begins to thicken - this will take just a couple of minutes.

7. At this point, add the Worcestershire sauce, hot sauce, and bay leaf. Continue to stir and watch as the étouffée base starts to come together with a richer and thicker consistency.

8. Finally, add in the crawfish tail meat. Reduce the heat to medium and allow the crawfish to heat through and take on the flavors of the sauce, about 5-7 minutes.

9. When the sauce is at your desired consistency and the crawfish is warmed through, check the seasoning. Adjust with salt, pepper, or more Cajun seasoning if necessary.

10. Serve hot, garnished with chopped green onions. This dish pairs well with steamed rice, making it a complete meal.

Cooking Tips:

- Using a cast-iron skillet can enhance the flavor as it helps in developing a better fond, which translates to a more flavorful étouffée.

- Remember to keep stirring, especially when adding the flour, to avoid lumps.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Enjoy this delightful Cajun Crawfish Étouffée and savor a taste of Southern hospitality. Don't forget to visit Smokin' & Grillin with AB for more delicious recipes: https://www.youtube.com/@SmokinandGrillinwithAB

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Crawfish Étouffée - Rich, creamy, crawfish stew