Easy Crawfish touffee

Ingredients 1x2x3x

For the Roux:

• ▢4 tablespoons all-purpose flour
• ▢2 tablespoons butter
• ▢2 tablespoons olive oil

For the Etouffee:

• 1 pound crawfish tail meat
• 2 cups chicken broth
• 1 cup onion diced
• 1/2 cup celery diced
• 1/2 cup green bell pepper diced
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic minced
• 1 bay leaf
• 1 tablespoon Cajun seasoning or creole seasoning
• salt to taste
• hot sauce to taste
• chopped parsley for garnish

Instructions 

1. Make the Roux: In a large heavy-bottom pot over medium-low heat, add butter and oil. Once melted, whisk in flour, stir until combined. Continue to cook, stirring constantly for about 10 to 15 minutes until the mixture reaches a brown color as milk chocolate. Keep a close eye on the roux and not to let it burn, adjusting the heat if needed. You can add more flour or oil if necessary.
2. Cook the veggies: Add onions, celery, bell peppers, garlic, thyme, and bay leaf. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and cook for 5-6 minutes or until the veggies are slightly tender.
3. Season the broth: Add Cajun seasoning, hot sauce, and salt. Taste and add more if needed. Simmer for about 5 minutes.
4. Add crawfish meat: Add crawfish tail meat, and simmer for 2-3 minutes until the crawfish is cooked through. Serve warm over rice and enjoy!