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Crawfish Etouffée

Instructions:

  • Step 1 – Heat the olive oil and 1 Tablespoon of butter in a pot over high heat. Add the onions, celery, and bell peppers. Cook, stirring occasionally, until the onions begin to brown.
  • Step 2 – Reduce heat to low. Add the garlic, salt, sweet basil, thyme, cayenne, and black pepper. Cook, stirring occasionally, for 1-2 minutes.
  • Step 3 – Add the green onions and crawfish tails. Cook, stirring occasionally, for 2-3 minutes.
  • Step 4 – Add the Blue Runner® Creole Etouffée Base. Turn heat to high and bring the mixture to a boil. Reduce heat to low and simmer for 2-3 minutes. Add the 2 Tablespoons of butter and cook just until the butter melts into the sauce. Serve with cooked Chef Frank’s Perfect Rice.

Ingredients:

  • 1 Tablespoon mild olive oil
  • 1 Tablespoon unsalted butter
  • 1 cup diced yellow onions
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 1 teaspoon minced fresh garlic
  • 1 ¼ teaspoons salt
  • ½ teaspoon dried whole-leaf sweet basil
  • ¼ teaspoon dried whole-leaf thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • ½ cup thinly sliced green onions
  • 1 lb. peeled Louisiana crawfish tails (about 2 cups)
  • 1 25-oz. can Blue Runner® Creole Eouffée Base
  • 2 Tablespoons unsalted butter

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