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Crawfish Étouffée

1 stick butter Melt the butter in a large sauté
2 cups chopped onions pan over medium-high heat. Add
1 cup chopped celery
the onions, celery and bell peppers
½ cup chopped green
bell peppers and sauté until the vegetables are
1 lb. peeled crawfish tails wilted, about 10 to 12 minutes.
or peeled shrimp (40-50 ct.) Add the crawfish, garlic and bay
1 tablespoon minced garlic
leaves and reduce the heat to
2 bay leaves
1 tablespoon flour medium. Cook the crawfish for 10
1 cup warm seafood or to 12 minutes, stirring occasionally. Dissolve the flour in the warm stock. Add to the crawfish
chicken stock
mixture. Season with salt and cayenne. Stir until the mixture thickens, about 5 minutes. Stir in the
1 ½ teaspoons salt
parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
3 pinches of cayenne
¼ teaspoon white pepper
1 teaspoon Louisiana or Recipe courtesy of Louisiana’s Cajun Bayou.
Crystal Hot Sauce
2 tablespoons finely
chopped parsley
3 tablespoons chopped
green onions

LOUISIANA'S CAJUN BAYOU

Just 45 minutes south of New Orleans, visit Louisiana’s Cajun Bayou and enjoy authentic Cajun experiences
filled with outdoor adventures, like fishing and swamp tours, along with regular celebrations of life in our
food, music and festivals.
877-537-5800 | LaCajunBayou.com

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