Pop's Crawfish Etouffee

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1 lb. crawfish tails with fat

4 cloves of garlic, minced

1 lg. diced onion

1 diced green bell pepper

1 diced red bell pepper

2-3 stalks celery diced

2 tbsp. oil (corn or olive)

2 tbsp. butter

4 tbsp. flour

1/4 tsp cayenne (more if you like spicy)

1/4 white pepper (more if you like spicy)

1/2 tsp salt

3-4 scallions, chopped

1 tbsp. finely chopped parsley


french bread or french baguette


1. Have your crawfish tails in the fridge and thawed in the bag. "DO NOT" wash off the juices from the crawfish tails!

2. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning.

3. When your roux has reached a nice tan color, toss in your veggies and saute in the roux until the onions are translucent.

4. While your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Add a little water to the empty bag and shake a bit (to get as much of the crawfish fat as possible) and pour into the 1 1/2 cups of water.

5. Stir the tails around so you get off all the juices. Strain the tails from the juice, and set them aside.

6. Once you're veggies are cooked down, add the juice to the pan. Bring this to a boil and add your salt, white pepper and cayenne. Taste and add more salt or cayenne if needed. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes.

7. While that's cooking, make your rice.

8. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Spread some butter on your french bread or french baguette, sprinkle with a touch of salt, garlic powder finally chopped parsley , pop in the oven and toast to your liking.

9. Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, garnish with chopped green onions and enjoy.

Bon Appetit!

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