Crawfish Etouffee
Ingredients
- 1 lb crawfish tails, peeled
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups seafood or chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
- Fresh parsley, chopped (for garnish)
Contains: shellfish, dairy, gluten, celery
How it starts
- 1
Create a roux by melting butter in a large pot over medium heat, then whisking in the flour until it forms a smooth, peanut butter-colored paste.
- 2
Sauté the chopped onion, bell pepper, and celery in the roux until softened, then stir in the minced garlic until fragrant.
+ 4 more steps in the app
Cook Crawfish Etouffee hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
