Best Cajun Crawfish Etouffee Recipe

Best Cajun Crawfish Etouffee Recipe.

Best Cajun Crawfish Etouffee Recipe. Start out by cooking the Uncle Ben’s Rice per the instructions.  Add six cups of water to a stock pot and cook your live American Crawdads for ten minutes. When the crawdads are cooked remove the tail meat. Then chop your vegetables which include green and red peppers, celery, onion, the Holy Trinity of Cajun Cooking. Place 1 stick of butter in a stock pot and cook the vegetables until they are translucent. Add the five cloves of garlic, black pepper, slap your mama Cajun spice mix, salt, and cayenne pepper, green onion, bay leaf black pepper, and salt.   Remove the cooked vegetables  In a stock pot add 2 cups of water and the shells of the crawdads and cook for ten minutes to create the seafood stock.    Place the 1/4 Cooking Oil and Flour on med. heat and produce a nice light brown Roux. The Roux should be slow cooked so that is not burned. After the Roux has been slow cooked to a medium brown. Add the 2 cups of Seafood Stock to the Etouffee Sauce. Now place your vegetable mixture the Add the cooked vegetables to your Etouffee gravy. Finally, add the crawdad tails to the stock.   Cook the sauce for 3 minutes and serve on rice.