Creole/Cajun Crawfish Étouffée

Creole/Cajun Crawfish Étouffée

*Creole because we use butter, Cajun because we use the Acadian Cajun spice with no herbs.

Yield:  4-6 Servings

Ingredients

1-pound unsalted butter

2 cups diced yellow onion

1 cup diced green bell pepper

1 cup diced celery

1 tablespoon minced garlic

1 teaspoon Tijerina Acadian Spice Blend

1/2 cup flour

1½ cups crawfish stock or seafood stock

2 pounds Louisiana crawfish tail meat**

Kosher salt

Freshly ground black pepper

Dash of hot sauce

¼ cup chopped flat-leaf parsley

1 cup diced green onion, green part only

6 cups cooked long-grain white rice

Method

1. In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic.
2. Lower the heat to a simmer and stir to combine. Season the mixture with Acadian Spice Blend.
3. Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour.
4. Add some of the stock, 1/2 cup at a time and continue stirring until it begins to thicken.
5. Add more stock until you get a stew-like thickness.
6. Add the crawfish. Simmer for 5 minutes. Season to taste with salt, pepper, and hot sauce.
7. Serve over a mound of white rice garnished with chopped parsley and green onion.

Enjoy!

**Crawfish may be a seasonal item, call ahead for availability (June is the season). Stores such as Hy-Vee, Coastal Seafoods, Lunds & Byerly’s may have frozen tails or you may be able to call ahead to pre-order.