Simple Way to Prepare Ultimate My Crawfish Etouffee Easy

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We hope you got insight from reading it, now let's go back to my crawfish etouffee recipe. You can have my crawfish etouffee using 15 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook My Crawfish Etouffee:

1. Take 1 lb of crawfish tails.
2. Get 2-4 C of cooked rice.
3. Take 2 tbs of flour.
4. Prepare 1/2 C of ketchup.
5. Get 10.5 oz. of cream of mushroom soup.
6. Use 2 C of hot water.
7. Take 8 tbs of butter, divided.
8. Get 2 cloves of garlic, crushed.
9. Get 1 of onion, diced.
10. Use 1 of bell pepper, diced.
11. Provide 1 stalk of celery, diced.
12. You need 1/2 tsp of smoked paprika.
13. Take of TT salt.
14. Provide of TT black pepper.
15. Prepare of TT cayenne pepper.

Instructions to make My Crawfish Etouffee:

1. Heat 4 tbs butter in cast iron skillet over medium heat. Add diced onion, celery, bell pepper, paprika, and salt and pepper TT. Saute for about 10 minutes stirring occasionally until completely translucent..
2. Add garlic and saute until fragrant, stirring often careful not to burn garlic..
3. Add remaining butter. After melted, whisk in flour. Continue to whisk for about 5 minutes to make a light roux..
4. Slowly add water while vigorously whisking. Add ketchup, soup, salt and pepper TT..
5. Bring to a slow boil and simmer for 10-15 minutes stirring occasionally..
6. Add crawfish tails, including the juices, and simmer while occasionally stirring for another 15-20 minutes..
7. Serve over rice..

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