Crawfish Etouffee Pappadeux Copycat Recipes

PAPPADEAUX SEAFOOD KITCHEN CRAWFISH ÉTOUFFéE RECIPE

Steps:

• Season crawfish tails with salt, black pepper and cayenne pepper.
• Heat 1/4 pound butter in a sauté pan.
• Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
• Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
• Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
• Add green onions and parsley. Cook an additional 5 minutes.
• Taste. Add salt and pepper, to taste.
• Serve over hot long grain rice.

EASY CRAWFISH ETOUFFEE

Steps:

• In dutch oven melt butter over medium heat.
• Add onions, bell pepper, celery and garlic.
• Saute vegetables until soft, about 30 to 45 minutes.
• Add Crawfish tails and seasonings.
• Cover and simmer for 10 minutes.
• Add the mushroom sauce, let it simmer for 5 minutes.
• Add to crawfish mixture, cover and simmer for 10 more minutes.
• Serve on hot rice.