Andouille and Crawfish Etouffee

Ingredients

• 1 pound Crawfish tails (peeled and deveined)
• 8 ounces Andouille sausage, sliced into rounds
• 0.5 cup Unsalted butter
• 0.5 cup All-purpose flour
• 1 large Yellow onion, finely diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 2 cups Seafood stock or clam juice
• 1 tablespoon Cajun seasoning
• 1 tablespoon Tomato paste
• 0.25 cup Green onions and parsley for garnish(optional)

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium heat until crispy. Remove the sausage and set aside, leaving the rendered fat in the pot.

2. 2

   Add the butter to the pot with the sausage fat. Once melted, whisk in the flour and cook continuously for 10-15 minutes to create a blonde or peanut butter-colored roux.

3. 3

   Stir in the diced onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for about 5 minutes until the vegetables are soft and the onions are translucent.

4. 4

   Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the paste darkens slightly.

5. 5

   Slowly whisk in the seafood stock and Cajun seasoning. Bring the mixture to a simmer, then reduce heat to low and let it thicken for about 10 minutes.

6. 6

   Fold in the cooked andouille sausage and the crawfish tails. Simmer gently for 5-7 minutes until the crawfish are heated through and tender.

7. 7

   Taste and adjust seasoning with extra salt or cayenne pepper if desired.

8. 8

   Serve hot over a mound of steamed white rice and garnish with chopped green onions and fresh parsley.