Timmy's Crawfish Étouffée

Timmy's Crawfish Étouffée

A classic Acadiana staple — rich, buttery, and loaded with crawfish. This one's been in the rotation for years. ~Timmy Credeur

Ingredients:

• ½ lb margarine
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 4 cloves garlic, chopped
• 1 small can tomato sauce
• 1 teaspoon red pepper
• 2 chicken bouillon cubes
• 1 tablespoon roux
• 1 tablespoon paprika
• 2 cups water
• ½ stick butter
• 2 tablespoons cornstarch
• ½ cup green onions, chopped
• 2 lbs crawfish tails

Directions:

1. Sauté margarine with onions, celery, and bell pepper.
2. Add tomato sauce, red pepper, bouillon cubes, water, and roux.
3. Add crawfish and cook on medium heat for 40 minutes.
4. Add paprika. Mix cornstarch with a small amount of water, then stir in and cook until thickened.
5. Stir in butter and green onions. Serve over rice.

Source:

Timmy Credeur