Soft shell Crab Spicy Crawfish E'touffée

Crawfish Étouffée
  • 1 pound (4 sticks) unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • ½ cup finely diced celery
  • 1 tablespoon minced garlic
  • ½ teaspoon cayenne pepper
  • 2 pounds Louisiana crawfish tail meat
  • 2 tablespoons all-purpose flour
  • 2 cups crawfish stock or seafood stock
  • Kosher salt and freshly ground black pepper
  • Dash of hot sauce

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Soft Shell Crab Topped With Spicy Crawfish E’touffée  was originally published on

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