Stephanie Green this is how I made my etouffee. Patricia Thibodeaux Simpson may have a better way if she is on here. I took a stick of butter and melted it in a big pan, not cast iron, nonstick preferrably. then I added onions, celery and a touch of garlic and sauted that. then I added about 2 cups or a little more crawfish, I just eyeballed it, and let that smother for a few minutes stirring it all the time. then I put in a 1/4 cup flour and let that cook for about 3 to 4 minutes, stirring all the time. then I added 2 cups of hot water and let that cook till it was mixed in with the flour real good. By then it was thick and I seasoned it with Tonys and salt and made rice to go with it.
Posted on: Sat, 14 Jun 2014 23:18:28 +0000