Crawfish Étouffée is a classic Louisiana entree makes a comforting meal for any evening and easily doubles (or triples) to feed a crowd. Served with rice and green onions, this stew-like meal is utterly delicious.
0 Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
1 Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
2 In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
3 When the butter and olive oil are hot, add the flour to the pan.
4 Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly to a golden/wheat color. When this happens, it’s time to add the vegetables.
5 Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
6 Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
7 Add the seasoned crawfish tails. Lower the heat, and cover.
8 Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
9 Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
