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Crawfish Etouffee Mike Anderson’s Way

Servings

4-5 unless ya real hungry!

Ingredients

1/4 cup butter
1/4 cup flour
1 large onion
1 large bell pepper
4 cloves garlic
1/4 cup celery, chopped
1 lil bundle green onions
2 cups unsalted chicken broth
OR seafood stock
1 cup crawfish tails
Tony’s, salt & pepper to taste

“I never cook by a recipe. I just grab a pot that will feed however many people I’m feeding then cook till it’s full.”

-Mike Anderson

What To Do

Start out with a rich butter. Kerrygold is my go-to. Once melted, add flour to make a blonde roux. All this love should take place in a cast iron pot. Once the roux is the right color, add all veggies except green onions. Sauté the veggies down for about 10 min, then cut that with seafood stock or unsalted chicken broth. Stir that in bring to a boil then reduce to a simmer. Add salt and pepper to taste and a lil Tony’s to make it pop.

After about 20 minutes, add that tail meat! It’s important that your tails have a real rich yellow/orange fat and I know where to find that! Don’t drain the bag before adding tails and be sure to get all that stock.

Continue simmering for 15 minutes then sling them green onions in on the tail end. Don’t overcook cause them tails will disappear on ya!

You can serve over rice, but ya only live once so have that fresh fried fillet of redfish or trout ready to top, and if ya ain’t got no friends that bring ya fish or if you ain’t no good at fishing, a lil fried catfish from the store will work just fine! Best enjoyed with friends & family!

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