Crawfish Etouffee

1. 1

   Note: I always use my cast iron pot for this recipe.

2. 2

   First, over medium-high heat, melt down the butter.

3. 3

   Add onion, bell pepper, garlic.

4. 4

   Saute 5 minutes or until tender.

5. 5

   Add tomato paste, stir to incorporate and cook for 5 minutes.

6. 6

   Next goes in the stock, crawfish and green onion, stir again to incorporate.

7. 7

   Turn heat down to a simmer.

8. 8

   Add in bay leaves and squeeze half the lemon, cover and simmer for 20 minutes.

9. 9

   Serve over rice.

10. 10

    Note: this can be made with chicken, too.

11. 11

    Cut 2 chicken breasts into 1-inch pieces, brown before starting the etouffee, then add with stock as directed above.

No additional tips available.