Crawfish Etouffee'
Louisiana style crawfish étouffée but the “quick version” using lobster bouillon instead of fresh seafood stock. This delicious meal can be done in 30 minutes and is packed with tons of great flavor!
Add to cart and checkout for full PDF download.
Ingredients
-2 tbsp butter
-1/2 yellow onion, diced
-1/2 bell pepper, diced
-2 cloves garlic, minced
-1 tbsp Better Than Bouillon lobster bouillon
-3/4 to 1 cup flour
-4 cups water
-2 tbsp tomato paste
-seasonings: creole blend, salt, black pepper
Directions
1. Melt butter in a pot over medium high heat
2. Sauté onion until translucent.
3. Add bell pepper and continue to sauté. Add garlic and sauté until fragrant.
4. Add lobster bouillon and flour, mix well.
5. Gradually add water, continue mixing until mixture thickens and flour dissipates. For a thinner consistency, add more water.
6. Season to taste. Add tomato paste and mix well.
7. Stir in crawfish tails.
8. Reduce to simmer and allow flavors to incorporate.
9. Serve over white rice with fried catfish.
Louisiana style crawfish étouffée but the “quick version” using lobster bouillon instead of fresh seafood stock. This delicious meal can be done in 30 minutes and is packed with tons of great flavor!
Add to cart and checkout for full PDF download.
Ingredients
-2 tbsp butter
-1/2 yellow onion, diced
-1/2 bell pepper, diced
-2 cloves garlic, minced
-1 tbsp Better Than Bouillon lobster bouillon
-3/4 to 1 cup flour
-4 cups water
-2 tbsp tomato paste
-seasonings: creole blend, salt, black pepper
Directions
1. Melt butter in a pot over medium high heat
2. Sauté onion until translucent.
3. Add bell pepper and continue to sauté. Add garlic and sauté until fragrant.
4. Add lobster bouillon and flour, mix well.
5. Gradually add water, continue mixing until mixture thickens and flour dissipates. For a thinner consistency, add more water.
6. Season to taste. Add tomato paste and mix well.
7. Stir in crawfish tails.
8. Reduce to simmer and allow flavors to incorporate.
9. Serve over white rice with fried catfish.
Louisiana style crawfish étouffée but the “quick version” using lobster bouillon instead of fresh seafood stock. This delicious meal can be done in 30 minutes and is packed with tons of great flavor!
Add to cart and checkout for full PDF download.
Ingredients
-2 tbsp butter
-1/2 yellow onion, diced
-1/2 bell pepper, diced
-2 cloves garlic, minced
-1 tbsp Better Than Bouillon lobster bouillon
-3/4 to 1 cup flour
-4 cups water
-2 tbsp tomato paste
-seasonings: creole blend, salt, black pepper
Directions
1. Melt butter in a pot over medium high heat
2. Sauté onion until translucent.
3. Add bell pepper and continue to sauté. Add garlic and sauté until fragrant.
4. Add lobster bouillon and flour, mix well.
5. Gradually add water, continue mixing until mixture thickens and flour dissipates. For a thinner consistency, add more water.
6. Season to taste. Add tomato paste and mix well.
7. Stir in crawfish tails.
8. Reduce to simmer and allow flavors to incorporate.
9. Serve over white rice with fried catfish.
