Crawfish Etouffée

James Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.

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 Etouffée Base
 2 Tablespoons unsalted butter

Directions

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.

2

Reduce heat to low. Add the garlic, salt, sweet basil, thyme, cayenne, and black pepper. Cook, stirring occasionally, for 1-2 minutes.

3

Add the green onions and crawfish tails. Cook, stirring occasionally, for 2-3 minutes.

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.

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Crawfish EtoufféeJames Beard Award winning chef Frank Brigtsen gives us his recipe for a quick and delicious Crawfish Etouffè.