- Make Roux:
- In a large, heavy skillet or pot, melt the butter over medium heat. Add the flour and stir constantly to make a roux. Cook the roux until it reaches a dark brown color, similar to a chocolate color.
- Saute Vegetables:
- Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook for 5-7 minutes or until the vegetables are softened.
- Add Crawfish:
- Stir in the peeled crawfish tails and cook for an additional 2-3 minutes.
- Pour in Broth and Add Seasonings:
- Gradually add the seafood or chicken broth while stirring to avoid lumps. Add diced tomatoes, tomato paste, Cajun seasoning, paprika, dried thyme, dried oregano, salt, and black pepper. If you like it spicy, add hot sauce to taste.
- Simmer:
- Reduce the heat to low and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld.
- Adjust Seasoning:
- Taste and adjust the seasoning if needed. Add more Cajun seasoning, salt, or hot sauce according to your preference.
- Serve Over Rice:
- Serve the Crawfish Etouffee over cooked rice. Garnish with chopped green onions.
Enjoy this flavorful Crawfish Etouffee inspired by the Cajun and Creole culinary traditions of Louisiana!