Crooked Bayou Cafe's crawfish etoufee - New York News

Crooked Bayou Cafe's crawfish etoufee

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Get this recipe courtesy of chef Brian LeBoeuf from Crooked Bayou Cafe in Fowlerville.
1 cup onions
2 cups green pepper
2 cups red pepper
1 cup chopped celery
1 cup AP Flour
6 cups tomato sauce
2 TBSP Minced garlic
6 cups veggie broth
4 cups 1/2 &1/2
3 tsp salt
cajun seasoning to taste
Crawfish tails
1/2 lb butter

Melt butter in a heavy pot preferably cast iron over medium heat.
Add onions, peppers and celery and garlic sautee until onions are translucent.
Add flour and mix until well blended (stirring consistently so not to burn to flour).
Add tomato sauce stir to blend add Cajun seasoning stir in broth and 1/2 & 1/2 reduce heat to low allow sauce to simmer and thicken for about 10 minutes.
Keep an eye on the sauce and stir so that it does not scorch.

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