Crawfish Etouffee Deluxe With Cream

First, make the roux by melting the butter and adding the peanut oil, then slowly whisking in the flour in a heavy pan or Dutch oven over medium heat. Whisk continuously for anywhere from ten to 20 minutes until the roux is a darkish caramel color (like coffee with a little cream in it).

You'll know you're close when the color is darkish and it starts to smoke a little, which means its just about to burn so STOP the burn by dumping in your celery, onion, green pepper, and minced garlic.

Stir continuously lover low-medium heat until the veggies are soft. Then, season with your Cajun seasoning and add the bay leaves, thyme, Worcestershire, and red pepper. Then, slowly pour in the chicken stock constantly whisking to make sure everything is incorporated smoothly.

Then pour in the remaining juice from your thawed crawfish and simmer this mix over low heat for about an hour, or perhaps longer.

Why did I write "perhaps longer?" Because crawfish are very sensitive and you can easily overcook them. Add the crawfish tails and the cream to your sauce only about five or ten minutes before you plan to serve it (overcooked crawfish are nasty).

If you have leftovers, they will keep for about two days, but be extra careful, bachelors, to slowly reheat the etouffee *on the stove* and not in a microwave. Crawfish tails turn into pencil erasers in a microwave and they just taste nasty.