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Crawfish Etouffee

Crawfish Etouffee

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup butter or olive oil
1 lg onion, chopped fine
1 bunch green onions, chopped fine
2-3 cloves garlic, minced fine
1 cup flour
4-6 cups of water set aside for later
1 can diced tomatoes (optional)
2 tsp cayenne pepper or to taste
Salt to taste
1/2 tsp crab boil
Garlic powder to taste about 1 tsp.
1 Tbsp sugar
3 Tbsp Kraft Cajun A.1. Steak Sauce
2 bay leaves
Cajun seasoning to taste (any mixture will do but be sparingly until you know how hot or salty it will be -- taste often)
1-2 pounds of peeled and cleaned crawfish rinsed and drained (set aside in fridge till later)
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Let's Make It
In a 6-8 quart cast iron or heavy pot, pour in butter or oil. Turn fire on high until oil is very hot. Pour in onions, green onions, garlic. Cook this until onions are clear and soft -- adjust temperature as need.
Next add flour and mix well with onion mixture. Cook for about 5 minutes stirring constantly until very hot an very mixed. Now add water slowly until mixture is very thick you may not need all water. Now add diced tomatoes and other seasoning stirring constantly. Let sauce come to simmer and cook for about 30 to 45 minutes. Taste and add extra seasoning as needed for your taste.
Now add crawfish let cook another 20-30 minutes. Sauce should be slightly reddish brown and pretty thick. Serve over rice with some awesome Kraft Crackers.
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