Crawfish Etouffee (Cajun Recipe)

Rich and Delicious Crawfish Etouffee, the perfect way to use leftover crawfish after a boil.

1 1/2 sticks butter (divided)

1 cup chopped onion

1 cup chopped bellpepper

1 cup chopped celery

3/4 cup mushrooms chopped

2 cloves garlic minced

salt and pepper to taste

1/4 cup flour

2 pounds crawfish tails

Melt 1 stick (1/2 cup) butter in a heavy bottom pot.

Cook onion, bell pepper, celery, garlic, and mushrooms over medium high heat until soft (about 15 minutes) stirring

Add about 1 to 2 tbsp of seasoning (Nunus Cajun Seasoning or salt and pepper)

Add 1/2 stick (1/4 cup) butter until melted and add 1/4 cup of flour to make roux, stirring continuously for about 2 or 3 minutes

Add about 2 cups of water and crawfish tails.

Stir to combine. Cook for another 15 - 20 minutesSeason to taste.

Serve over Rice