Nicky’s Crawfish Etouffee

Bar none, this is the best crawfish etouffee I’ve ever had that doesn’t require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocer’s seafood section. I hope you all enjoy it as much as my friends and family.

Ingredients

• 1/2 cup unsalted butter
• 1 large onion chopped
• 1/2 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 cloves garlic minced
• 2 tomatoes, diced
• 2 pounds peeled crawfish tails
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp Cajun or Creole seasoning
• 1 tsp thyme
• 1 tsp onion powder
• 1/2 tsp white pepper
• hot sauce to taste
• 3 tbsp flour
• 1 1/2 cup fish or chicken stock
• 1 cup finely chopped green onion
• 1 cup chopped fresh parsley
• hot cooked rice

Directions