BroussardsEtouffee_BIG

 

Broussard’s Bayou Grill
Mike Droosma & Tommy Bodkins




1 cup/1 stick melted butter
1 large onion, diced
4 stalks celery, diced
2 peppers (green, yellow, or red), diced
1 lb. crawfish tail meat
2 cloves or 1 Tbsp. garlic, minced
1 bay leaf
¼ cup flour
1 cup water or ½ cup cream and ½ cup water
Chopped tops of 4 green onions and a few chopped sprigs of parsley
2 Tbsp. Cajun seasoning
(1 cup of good chicken stock can be added if crawfish do not come packed in liquid)

Saute butter and vegetables over high heat until all are tender. Add garlic and crawfish meat along with all the crawfish juice to pan and continue cooking for 4-5 minutes. Reduce heat to medium and add bay leaf and Cajun seasoning. Combine flour with water and cream until flour is dissolved. Combine flour mixture into crawfish mixture and simmer to thicken. Sprinkle with green onion and parsley. Serve over rice. Serves 4-5