Cajun Crawfish Etouffee
Ingredients
- 7 tbsp vegetable oil
- 3/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- 1 medium bell pepper, chopped
- 1 bunch of green onions, divided in half, chopped
- 1 tbsp Tony Chachere’s Creole Seasoning
- 1 tsp cayenne pepper
- 1/2 tsp salt*
- 4 cloves of garlic, chopped
- 3 cups Seafood Stock (can also use Chicken Stock)
- 1/2 lbs (2 sticks) unsalted butter
- 2 lbs Louisiana crawfish tails**
- dash of Louisiana Tabasco sauce