OLD SCHOOL CRAWFISH ÉTOUFFÉE/SAUTÉED FLOUNDER/T.G.I.F FISH SEGMENT OF THE WEEK

This is my very simple and easy way to cook the lousiana classic craw fish etouffee
Very delicious and flavorful dish

OLD SCHOOL Craw-fish Etouffee Recipe

Ingredients
1/2 cup butter or use peanut oil
1/2 cup all purpose flour
1 medium onion chopped
1 medium bell pepper chopped
1 stalk celery chopped
4 cloves garlic chopped
1 can diced tomatoes (12oz)
1 tsp tomato paste
2 teaspoons Cajun seasonings or to taste
1 teaspoon cayenne pepper optional, for spicier
Salt and pepper to taste
2 cups shrimp stock or use chicken stock
1 pound craw fish tail meat par-cooked
1 tablespoon chopped parsley
FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
Cooked rice for serving if desired

Cooking Directions

Heat a large pan or pot to medium heat and melt the butter.
Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth.add diced tomato and tomato paste Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
Add the crawfish tails and warm them through.
Remove from heat and stir in the parsley.
Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

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