Lenten treat…Crawfish Etouffee

 I have a few pounds of frozen crawfish tails in the freezer so tonight we made an etouffee.

Not a huge fan of green pepper so I used all red peppers for a sweeter version. This is a Lenten version so I used Vegetable stock. 

1/3 cup oil

1/3 cup flour

1 onion chopped

3 celery stalks chopped

1 red bell pepper chopped

3 cloves of garlic, minced

1 14 oz can diced tomatoes

2-3 cups of vegetable broth

2 tbls of Cajun seasoning

Hot sauce to taste

1 lb of thawed crawfish tails

Rice for serving

In a large skillet or Dutch oven, heat oil and add flour. Cook on low- medium heat until it turns the color of peanut butter. Add onion, celery and peppers at this point. Coke a few minutes the add garlic and cook another minute. Add the tomatoes and their juice. After it heats for a minute add the Cajun spice. Now add the veg or chicken stock. Let come to a boil and thicken. Give a taste and add hot sauce, I used Tabasco. 

Add the crawfish tails, heat through and serve over rice.