Crawfish Etouffee

If you love crawfish but the season is over, what do you do? Buy frozen crawfish!

Now, I know you're thinking frozen is not the same as fresh, yes they don't even spell the same. Frozen crawfishes don't make the best boil, but are great for Crawfish Etoufee. And it is perfect for the Fall.

Say goodbye to your Starbucks Pumpkin Spice Latte, because Yen's Crawfish Etouffee is about to be your new Fall's favorite :)

CRAWFISH ETOUFFEE

Serves: 4

Diced sweet onion: 2 cups

Dice green bell pepper: 2 cups

Diced celery: 2 cup

Diced tomato: 2 cups

Salt: 1/2 tsp

Black pepper: 1/2 tsp

Paprika: 1/2 tsp

Chili pepper: 1/2 tsp

Old bay seasoning: 1/2 tsp

Chicken broth: 2 cups

Unshelled, cooked crawfish: 2 cups

Butter: 1/3 cup

Flour: 1/3 cup

Green onions: 1 cup

INSTRUCTIONS

Melt butter in a sauce pan over medium low, then add the flour, stir constantly until the mixture turns golden brown.

Add the chopped celery, onion, and green bell pepper into the pan. Turn heat to medium high.

Stir for 5 minutes. Add the chicken broth. Let it come to a boil, then add 1/4 cup of chopped green onion tops and diced tomatoes.

Add all spices. Bring it to a boil then keep the heat at medium low. Let the etouffee simmer for another 15 minutes, stir every 3 minutes to avoid burning.