Bad Brad's Cajun Cooking Ep 64: Crawfish Etouffee

Melt 1 stick of butter in a pan.

Season 2 lbs of fresh crawfish with Bad Brad's crab dust seasoning.

Chop 1.5 onions, 0.5 bell pepper, and 1 stick of celery; add to the pan.

Sauté the chopped vegetables for a few minutes before adding garlic.

Add 8 cloves of garlic and 1 tablespoon of tomato paste to the pan; let brown with the vegetables for about 15 minutes.

Add about 0.5 can of golden cream of mushroom to the pan; cook down, stirring occasionally.

Add 1 tablespoon of hot sauce and 1 tablespoon of Worcestershire sauce to the mixture.

Pour in 0.5 quart of unsalted chicken stock; continue to cook down for another 15-20 minutes.

Add 1 tablespoon of Better Than Bouillon lobster base to the mixture; stir and let cook down.

Check the thickness of the gravy; adjust with remaining chicken stock if necessary.

Add the crawfish tails to the pan and stir in green onion tops.

Plate the crawfish etouffee and serve.

Equipment Needed

Spice Level:

Dietary