Crawfish Etouffée
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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