Shawn DeJean and Daniel White of DeJean & White Insurance Company

Shawn DeJean’s Crawfish Etouffee

Shawn DeJean’s Crawfish Etouffee

• 1 stick of butter
• 2 cloves minced garlic
• 1 lg onion
• ½ green bell-pepper chopped
• 1 TBLS of Paprika
• 1 TBLS of chopped parsley
• 1 TBLS of chopped green onions
• 2 C water mixed with 2-TBLS Cornstarch to thicken your gravy
• 1lb Louisiana Crawfish tails – If it’s not from Louisiana they won’t have the crawfish fat to give it that good Etouffee taste and the tails will taste rubbery.
• 1 TBLS Worcestershire Sauce
• Seasoning to taste

Method:
Melt butter in an aluminum pot with a lid. You can use a black iron pot if you like, but it will make the Etouffee darker. Season crawfish, add paprika and saute’ crawfish about 8 to 10 minutes then take them out of the pot. Add onions, bell-peppers and garlic, saute for about 10 to 12 minutes. Once that’s done add crawfish back in pot and add water. Worcestershire sauce and stir at a low boil for about 30 minutes. If sauce needs thickening, take a tablespoon of cornstarch and dilute it in a little water and stir it well and add to sauce.
Season to taste and serve over hot rice.