Versie'S Crawfish Etouffee

1. 1

   Make a light to medium brown roux. Combine yellow onions with roux and butter in a large pot. Cook onions slowly on medium or low heat until they are clear and no longer crunchy; stir continuously. When onions have cooked down, add crawfish tails with their juice. Add green onions, parsley, garlic, salt and seasonings. Add water. Cook on low heat 45 minutes, stirring frequently. Etouffee should be slightly thick but you may add more water to get it to your preferred consistency. Season to taste and serve over a bed of rice. Serves 4 to 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.