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 1 stick butter
 1 stalk celery with leaves attached, diced
 1 small green bell pepper, chopped
 1 small red bell pepper, diced
 1 onion, diced
 1 tablespoon jarred roux
 1 tablespoon tomato paste
 3 roma tomatoes, diced
 4 cloves garlic, minced
 1 stalk green onion, diced
 1 pound crawfish, with fat
 water
 ½ teaspoon paprika
 1 teaspoon garlic powder
 ½ teaspoon chili powder
 ½ teaspoon ancho chili powder if you can't find it, leave it out
 1 bay leaf
 fresh, chopped parsley
 cajun seasoning to taste, I like Tony's
 cayenne to taste
 salt and pepper to taste
 favorite hot sauce, to taste, optional
 cooked white rice, for serving
1

Light the KUDU.

2

Gather your ingredients.

3

Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven hanger.

4

Throw in the stick of butter and let it melt. Add in the onion, bell pepper and celery. Sauté about 20 minutes or until the veggies just start to caramelize.

5

Once the veggies have begun to caramelize, add in a tablespoon of roux and tomato paste. Stir it about and let it work in the veggies for about 5 minutes.

6

Add your chopped tomatoes, green onion, garlic and stir. Cook for about 10 minutes to let the tomatoes release some of their liquid.

7

Add the crawfish to the mix and stir. Fill your crawfish bag 3/4 of the way up with water. Swish it about and get all that goodness in the water. Add to the pot.

8

Add your salt, pepper, cayenne, paprika, garlic powder, chili powders, parsley, bay leaf, Tony's and hot sauce. Stir to combine.

9

Simmer the concoction for 10 minutes, remove the bay leaf. Continue to simmer until the sauce has a gravy consistency.

10

Remove from the heat and serve over fresh white rice or over blackened fish.

Category

Ingredients

 1 stick butter
 1 stalk celery with leaves attached, diced
 1 small green bell pepper, chopped
 1 small red bell pepper, diced
 1 onion, diced
 1 tablespoon jarred roux
 1 tablespoon tomato paste
 3 roma tomatoes, diced
 4 cloves garlic, minced
 1 stalk green onion, diced
 1 pound crawfish, with fat
 water
 ½ teaspoon paprika
 1 teaspoon garlic powder
 ½ teaspoon chili powder
 ½ teaspoon ancho chili powder if you can't find it, leave it out
 1 bay leaf
 fresh, chopped parsley
 cajun seasoning to taste, I like Tony's
 cayenne to taste
 salt and pepper to taste
 favorite hot sauce, to taste, optional
 cooked white rice, for serving

Directions

1

Light the KUDU.

2

Gather your ingredients.

3

Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven hanger.

4

Throw in the stick of butter and let it melt. Add in the onion, bell pepper and celery. Sauté about 20 minutes or until the veggies just start to caramelize.

5

Once the veggies have begun to caramelize, add in a tablespoon of roux and tomato paste. Stir it about and let it work in the veggies for about 5 minutes.

6

Add your chopped tomatoes, green onion, garlic and stir. Cook for about 10 minutes to let the tomatoes release some of their liquid.

7

Add the crawfish to the mix and stir. Fill your crawfish bag 3/4 of the way up with water. Swish it about and get all that goodness in the water. Add to the pot.

8

Add your salt, pepper, cayenne, paprika, garlic powder, chili powders, parsley, bay leaf, Tony's and hot sauce. Stir to combine.

9

Simmer the concoction for 10 minutes, remove the bay leaf. Continue to simmer until the sauce has a gravy consistency.

10

Remove from the heat and serve over fresh white rice or over blackened fish.

Louisiana Crawfish Étouffée
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