Let's get cooking!

Ingredients Needed

  • 2 sticks butter
  • 2 yellow onions, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 bunch green onions, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon Pi-YAHHHHH!! Seasoning
  • ¼ teaspoon seasoning salt
  • ¼ teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 cups hot water (add more if desired)
  • 2 pounds Louisiana crawfish tails
  • 6 cups hot cooked rice
  • Garnish: chopped green onion

(Makes about 6 servings)

Instructions:

  1. Start out by heating a large pot or pan over low heat.
  2. Drop the butter into your hot pot, and melt completely. Raise the heat to medium, and add the yellow onion, celery, bell peppers, most of the green onion, Pi-YAHHHHH!! Seasoning, salt, and cayenne. Cook for about 20 minutes.
  3. Add the garlic to the vegetable mixture, and cook, stirring occasionally, for another 10 minutes. Push the vegetables to one side of the pot; add the flour, and blend into the butter. Once the flour is mixed in well, stir everything together, and cook until you start to see the mixture turn brown, 30 to 40 minutes. Be very cautious of the flour burning during this time. If the heat seems a little high, lower it.
  4. With about 3 minutes left of cooking, add a little bit of the hot water to the pot, and stir until it’s a creamy mixture. Add the crawfish and the rest of the hot water to the pot. Blend evenly. Raise the heat to where you see a slight boil. Cover and lower to a simmer. Cook for 15 to 20 minutes.
  5. If you feel as though you would like a thinner sauce, just add a little more water. Taste to see if you need more seasoning. Serve with rice, and garnish with some chopped green onion if desired. Enjoy dat!
Check out the Cookbook Buy Now

Need additional instructions?

Watch the Video

Watch this video and I'll take you step-by-step on how to make the best Crawfish Etouffee with the perfect amount of spice your family will love!

Go to YouTube