Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. … The most popular version of the dish is made with crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings.
1/2 cup flour
B&B Charcoal Texas Trinity Season All, Crawfish Boil Powder, Hot Sauce, Season Salt, Salt/Pepper
4 Clove’s Minced Garlic
Melt 1 stick of butter
Add approximately 1/2 cup of flour to the butter to make a roux.
Stir constantly for a few minutes. Add more flour if needed. (I like the consistency of brownie batter while stirring.)
When the roux is finished it should be a light peanut butter color.
Add 32 oz of trinity and saute over medium heat until translucent.
Add 4 cloves of minced garlic and continue to sweat the vegetables.
Pour 1 qt of seafood broth and blend with the veggies and roux.
Add salt, pepper, hot sauce and/ season salt to taste. I’ve also been known to add a small dash of crawfish boil powder, but be careful, it’s strong.
After the broth has reduced down and cooked to your liking, add 2 lbs of crawfish tails and chopped green onions.
Cook for 15 minutes over low heat and serve over rice