Crawfish Etouffe


1 stick of butter
3 cloves of garlic chopped
1 large yellow onion chopped (Not TOO large but just above medium)
1/4 cup tomato paste
2 tablespoons of flour (all-purpose)
1 pound of crawfish tails (you can substitute small shrimp if you want)
1/2 teaspoon of chili powder
1 tablespoon of fresh lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of dried thyme (not ground thyme)
1 cup of water
1 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon of cayenne pepper
3 scallions chopped
1/4 cup fresh parsley chopped


Melt the butter in a large pot over medium heat
Put onion in the pot and saute’ until it’s translucent
Add garlic and cook for about a minute longer
Throw in the tomato paste and flour then mix it all up
Deposit the crawfish, chili powder, lemon juice, basil, thyme, and water into the pot
Stir it all up, lower the fire to very low, put the lid on it, and cook for 15 minutes (stirring occasionally to make sure it’s not sticking)
Hit it with the salt, black pepper, cayenne, scallions, parsley, and mix it all together
Replace the lid and cook for another 15 minutes (again, stirring occasionally to make sure it’s not sticking)
Taste it and adjust seasoning to your liking
Spoon it over some rice and TEAR IT UP!!!