Crawfish Etoufee'

Crawfish Etoufee’

2 lbs of thawed frozen crawfish tails
1 14 oz can of stewed tomatoes
1 cup of The Trinity(onions, green bell pepper and celery)
1 cup of green onions chopped
3 cloves of garlic minced
1 1/2 tablespoons of Seafood Seasoning(I prefer Old Bay)
Seasoning Salt to taste(I prefer Tony Chachere’s)
garlic powder to taste
cayenne pepper to taste(It’s supposed to be spicy)

First you make a roux in the pot…(For this recipe all you do is put about 1/4 cup of vegetable oil into the pot…Make sure that your flame is on medium…Add a little less than 1/4 cup of flour to the oil…Stir with a wisk until your roux is a light peanut butter color…DON’T WALK AWAY from the pot while you are making a roux because it burns easily…)Add The Trinity, green onions and garlic to the roux and stir constantly…Lower your flame to med-low…Cook Trinity mixture for about 5 minutes…It should be a thick consistency…Add stewed tomatoes and break them up with a spoon…Cook for 10 minutes on low heat…Add seafood seasoning,seasoned salt to taste,garlic powder to taste and cayenne pepper…Add crawfish tails and cook for another 10 minutes covered on low heat…Stir well and serve over white rice…

I posted some more creole/cajun recipes [b]here[/b]