Piccadilly Crawfish Etouffee
Piccadilly Crawfish etouffee was the first crawfish etouffee recipe I ever came across. It was created by my mother-in-law. Since I was still in school, I didn’t have any money to go out to eat. I just wanted to have something to eat for lunch, so I put some crawfish etouffee on the menu at our house.
Ingredients
- 2 lbs Crawfish Prepped and cleaned
- 2 White onions chopped
- 1 Green bell pepper chopped
- 2 tsp Garlic powder
- 2 cans Tomato puree medium-sized
- 1/2 tsp Pepper
- 1/2 tsp Black pepper
- 1/2 cup green onions chopped
- 1/4 cup Parsley chopped
- 1/4 cup Flour for the roux
- Salt
- Vegetable oil
- Cooked rice
Instructions
- To make crawfish etouffee roux, heat the oil, add the flour and mix together. Make sure the flour is not raw anymore.
- Add the white and green onions, garlic powder, and chopped peppers. sauté them until soft. Pour in the tomato puree. Add the rest of the ingredients. Prepare a thick textured sauce.
- Pour water into the mixture, and add salt and black pepper. Stir in the cayenne pepper and simmer for about 15 to 20 minutes.
- For a steamy cook, place the crawfish into the dish and cover the lid. Cook the crawfish for 15 minutes. Remove the lid and mix in the parsley. Cook for another 5 minutes without covering.
- Serve with cooked rice when it’s done.