how to thicken crawfish etouffee

This dish can be spicy, but most of the time, it's mild enough for even small children to enjoy. If you are questioning ordering it, I promise. With a simple, step-by-step process for making perfect Etouffee at home, this no-fuss recipe comes together quickly, tastes authentically amazing, and you'll find the intimidation factor behind making a roux completely gone. Combine rice and 6 cups water in a saucepan. Roux: Equal parts butter, oil, and flour are combined in a hot skillet to make a smooth brown roux. So, how much flour do you need in crawfish etouffee? Cook for about 10 minutes, or until the mixture has thickened. Add crawfish; reduce heat, and simmer about 8 minutes. In the Southern region of the United States, you can find always find frozen crawfish tails near the frozen shrimp. Another option is to use chicken stock. As promised, this is a veryeasy Crawfish Etouffee recipe. Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. If the sauce has thickened too much it will have the consistency of porridge. Reduce heat to a simmer, adjust the flavor to taste, add crawfish tails. Crawfish touffe is a dish made with crawfish tails and seasonings such as flour, stock, and seasonings. Ladle the etouffee over the rice, and top with fresh parsley. With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. Pressure-Cooker Cajun-Style Beans and Sausage, Pressure-Cooker Buffalo Shrimp Mac & Cheese, Do not Sell or Share My Personal Information, 1/2 cup plus 2 tablespoons all-purpose flour, 2 pounds frozen cooked crawfish tail meat, thawed. A good shrimp stock can be made using dried shrimp (look for them in any Asian market) boiled in water and strained. Crawfish tails are high in fat, which produces a delicious flavor. We break down how to make one of Louisiana's most classic dishes! This is a foolproof way to make sure that your sauce turns out perfectly smooth and silky in texture. Continue to add more stock as you can get a thick stew. Add the stock to the veggie and spice mixture and stir well to combine. Your daily values may be higher or lower depending on your calorie needs. We bet you won't be able to eat just one bowl. https://www.louisianacookin.com/crawfish-etouffee/, 2 tablespoons extra-concentrated tomato paste, 4 cups white rice, cooked according to package directions. "Perfect taste," raves LeahNOLA. In this case, what's to follow is the onion, bell pepper, and celery. Stir in crawfish tails. Alternatively, you can use Cajun seasoning. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. Once the crawfish and vegetables are thoroughly mixed, Increase the heat to medium and bring to a simmer, but, While the etouffe is simmering, prepare the rice in a separate pot or with a, Once youve reached the desired consistency (, What to serve with Pappadeaux Crawfish Etouffee, How to reheat Pappadeaux Crawfish Etouffee, How to reheat Pappadeux Crawfish Etouffee on the stove, How to reheat Pappadeux Crawfish Etouffee in the microwave, How to store Pappadeaux Crawfish Etouffee. When roux is ready, add vegetables, and blend well. A slurry is an uncooked mixture of flour and liquid, incorporated at the end of the cooking. Exploring The Debate, Exploring The Science Of Mycofungin: An Alternative Treatment For Yeast UTIs, Unlocking The Potential: Making Opiates From Yeast An Overview Of The Process Benefits And Risks, Using Fleischmanns Active Dry Yeast For Mead-Making: Exploring The Benefits And Drawbacks, Precautions And Best Methods For Treating Yeast Infections During Menstruation, Exploring The Potential GMO Status Of Nutritional Yeast: Understanding The Implications Of Consuming GMO Products, The Potential Benefits Of Probiotics For Yeast Sinus And IBS Sufferers. Add 1 tbsp. One way is to add flour to the roux. Crawfish Etouffee | Buttoni's Low-Carb Recipes A classic dish that is a must-serve for any Louisiana feast is this Red Beans and Rice recipe. The Farm Wife is a participant in the Amazon Services LLC Associates Program. Chicken broth 1 - 2 cups Water 2 - chicken-flavored Boullon cubes, dissolved in 1 cup water 1 T. Tony Chachere's 11-1/2 t. Black Pepper 1 t. . Required fields are marked *. A buttery Chardonnay or a light Pinot Grigio would both be good choices of wine to pair with the dish as well. Cayenne, Creole mustard, and hot sauce all find their way into the mix. Transfer the crawfish mixture to the large pot along with the lemon juice and simmer for another 5 minutes. Spoon crawfish touffe in a bowl a top with warm cooked rice. Allow the etouffee to cool down completely, uncovered, on the counter, or in the fridge. The best dishes to serve with crawfish etouffee are garlic confit toast, whole-fried okra, cilantro lime rice, and bacon cornbread. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. Be sure to sign up for my newsletter. Spoon crawfish touffe in a bowl a top with warm cooked rice. ", Editorial contributions by Corey Williams, 1 tablespoons Cajun seasoning, or to taste. An etouffee is thicker and more flavorful than a regular one, which is made with butter roux and a thick gravy consistency. The use of a thickening agent in etouffee is crucial for achieving the silky, thick consistency of the sauce. If done correctly, the veggies will release their moisture and become impossibly tender. Stir the butter and flour mixture constantly until it starts to thicken and has a creamy, paste-like consistency, 2-3 minutes. Save my name, email, and website in this browser for the next time I comment. Add the celery, pepper and onions; stir until coated. Stir occasionally. Adjust for flavor and consistency if desired. 1. easy crawfish etouffee recipe with cream of mushroom has a healthy ratio of calories from fat since you're getting 2.5 grams of fat per serving. Its a dish thats served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as its a great way to use up any leftover crawfish. Shrimp is saltier and more abundant than crawfish, making it easier to source. Bring to a boil, reduce heat to low and simmer for 30 minutes. The simmer allows the Etoufee to thicken up and gives all of those flavors time to marry. Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. 2. Add vegatables and garlic. To the pot add the onion, celery, pepper and onions; stir until coated. 1 small white onion, chopped (approx. While dark roux has a richer, more robust flavor than light roux, it does not thicken sauces as well as light roux. Melt butter on medium heat in a saucepan. Crawfish touffe is a classic Louisiana recipe. To make the flour, place the mixture in a mixing bowl and add it to it with the flour. Add more stock until you get a stew-like thickness. And it isnt just recipes you can also get fun freebies, hints, how-tos and more. Stir the butter and flour mixture constantly until it starts to thicken and has a. Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Ahhh, C'est ci bon! (-) Information is not currently available for this nutrient. Cajuns popularized crawfish etouffee as a side dish. Here are a few suggested side dishes that will go wonderfully with this recipe. The roux used in the dish contributes to the thickening and gravy-like texture of etaouffee, whereas the thinner and soupier texture of gumbo stems from the flour. The crawfish are the last thing to go into your Etouffee as the tails are tiny and won't take long to heat up. Part of the series: How to Make Crawfish Etouffee. Check out other delicious southern family recipes in my The Farm Wife Cookbook! Stir to combine and thoroughly incorporate the seasonings. Once the butter is melted add onions, bell peppers, and celery to the pan. Alternatively, use 6 tablespoons butter. Serve over rice. Melt the butter in a large skillet over medium-high heat. We especially love this salt because it helps to enhance the flavor without making it salty. 1 cups chicken stock, teaspoon Worcestershire sauce, 1 dash hot sauce, salt Crawfish touffe | NewOrleansRestaurants.com In a large cast-iron Dutch oven or similar deep heavy skillet, melt cup butter. Shop my kitchenware! Increase the heat to medium and bring to a simmer, but do not boil. We especially love the Louisiana Pepper Exchange brand because it contains only natural ingredients (not an affiliate link). Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Mom of 4, Homeschooler, Amateur Photographer, Lover of all things Green and Organic, Sharing yummy food, 2023 The Well Floured Kitchen | Privacy Policy. Garnish with chopped green onions and parsley. About 20 minutes. Gently bring the etouffee up to temperature, stirring constantly until warmed through. Around here, folks love a heavy rain. Season to taste with salt, pepper, and hot sauce. Keep reading to find out how you can do that, and then stop by the Marketplace for Your Lifestyle Plan. How To Make Crawfish Etouffee - Wsmbmp If we have ever needed comfort, this has been the year. Saut the onion, celery, and bell pepper for 30 minutes. Crawfish touffes can be made with chicken broth as an accompaniment. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It's prepared with meaty crawfish tails smothered in a thick and flavorful gravy made from a traditional roux. Heat oil and add CarbQuik. Boil gently until the gravy begins to thicken. Learn how to whisk in the stock and thicken Cajun recipe cra. You can also try corn maque choux, fried catfish, or potato salad. Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato. Step 5: Add the bay leaves and crawfish/seafood stock. Cream cheese, heavy cream, and extra-sharp cheddar ensure that this is the dreamiest dip of them all, and we don't skimp on the seasoning, either. Kosher salt and freshly ground black pepper, 6 cups cooked Louisiana long-grain white rice, such as Supreme. In our opinion, Brussels sprouts are the unsung hero of the vegetable world, and they are an excellent companion to crawfish etouffee. To store in the fridge, transfer any remaining etouffee to a lidded container. The last items to go into this one-pot wonder are the most delicate of them all --diced tomatoes and cooked crawfish tails. 4. Thaw frozen crawfish tails in a cool bath of water while melting butter. Blackened Catfish with Crawfish Etouffee - Sweet Pea's Kitchen Serve over hot cooked rice and garnish with remaining green onions. Add crawfish to the pan and stir to combine. City cooking is distinguished by a certain level of refinement in Creole cuisine. We also added red bell pepper for a hint of sweetness, although green bell pepper is traditional. Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. Cajun cuisine is country-style, and there is a fair amount of smothered and fried food. The longer you simmer, the better it will get. Add flour and then continually stir for 3 minutes. There are a few ways to thicken crawfish etouffee. Simmer on low heat for about 20 minutes. If you want a thicker sauce, use a roux, which is a mixture of butter and flour that is cooked over low heat until the color begins to lighten and the nutty flavor develops. Then the garlic goes in. Reduce the heat and simmer for 10min or so to thicken a little. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. Powered by WordPress. Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Some head to a loved one, some to Grandmas apron, and others to forget about the problems through a passion, such as a craft or work. Add crawfish and heat through. Butter melts fast, and it burns even faster. Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and, (this is important otherwise your flour might burn). Step 5. No visit to Pappadeaux is complete without their bread basket and delish garlic bread. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. Before you add your broth to the base of the dish, you'll first stir in the tomato paste. We work on making changes, adjustments, and if necessary, arent afraid to change our lifestyles a complete 180. Julie Murphree is a blogger, newspaper columnist, and speaker on all things Living a Simple Life on the Farm. This should be about 4-5 minutes. Crawfish Etouffee | Classic New Orleans Recipe - The Anthony Kitchen Are you ready? Stir and cook the crawfish in the vegetables and seasonings over medium heat for about 5 minutes until cooked through. Cook for an additional 2 minutes and then remove from heat. Best Shrimp touffe Recipe - How to Make Shrimp touffe How to Quit Your Job to Stay Home, Do It Better: Find an Accountability Partner, 2 chicken-flavored Boullon cubes, dissolved in 1 cup water. Don't use cast iron. Reheat in the microwave or on a skillet on the stove. Pappadeauxs is primarily located in the Southeastern United States, so if you dont have the good fortune to try their crawfish etouffee in person, with a little bit of patience and simple technique, you can easily make it at home! How Do You Thicken An Etouffee? Make a crawfish stock with leftover heads and shells; just rinse off any seasoning and boil them for 30 minutes and strain. Add the garlic, and saut for another minute. Simmer until the meat is heated through, about 6-8 minutes. Bring to a boil over high heat. Are you thinking about making a lifestyle adjustment? Continue to stir in the stock until it begins to thicken. Add garlic and tomato sauce, stir. Crawfish Etouffee (Plus Video) - Immaculate Bites Crawfish Etouffee Recipe [VIDEO] | The Cagle Diaries Once butter is melted, add chopped onions, bell pepper, and celery. You can also dissolve lobster or chicken base or bouillon in water to make your own. Simply place the leftover etouffee in a saucepan set over medium heat. You can store your leftover crawfish touffe in an airtight container in the refrigerator for up to three days. When the etouffee is thick and ready, ladle it over rice and top with some tender herbs. Tamra Duncan, Lincoln, Arkansas. Try to use a fish or shrimp stock, but chicken stock works as well. Once the first batch of the liquid has mostly been absorbed, add in another cup of stock and stir for 1-2 minutes until thickened. Source: https://www.louisianacookin.com/crawfish-etouffee/, Your email address will not be published. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. It is best to peel your own, but packaged Louisiana crawfish tail meat is a huge time saver and works just fine. Add the flour, stirring constantly for about 3-5 minutes. Do not brown. Add the butter to a large saut pan or Dutch oven over medium-high heat. This dish has enough vegetables, protein, and carbs to be satiating on its own, but if you want to up the ante of your dinner by adding in some delicious sides, we wont try to stop you. 1. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. 10 Crawfish Recipes To Make The Most Of Mudbug Season - Southern Living Dried thyme: This herb is perfect for sauces. Stir in the crawfish tails and continue to simmer the etouffee for 3-5 minutes. I use my non-stick wok for this but any large skillet will do. Add the onion, peppers, celery and garlic. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. 1 Heat the butter and oil in large Dutch oven over medium-low heat. green bell pepper, seeded and finely diced, unsalted chicken broth or unsalted seafood broth, large tomato (seeds and pulp removed), diced, fresh or frozen cooked crawfish tails, thawed, Crawfish Pie Recipe | A New Orleans Classic. Pour the mixture slowly into the pot as you whisk the chili, and continue stirring until it thickens. The crawfish tails are already cooked, so they will get rubbery if cooked too long. Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top. Anything more and the butter might clarify and risk burning. However, you could probably use a gluten-free flour substitute if needed. Resource Page for Have a Merry Simple Christmas. Your email address will not be published. This dish is slightly sweet, thanks to the use of roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and shrimp, crawfish, or chicken. Season with salt and pepper, too, and simmer for an additional 5-10 minutes tops. How to make Crawfish Etouffee: In Judy's Kitchen - NOLA In addition to these ingredients, you will need a 10 to 12-inch cast iron skillet or another type of heavy-bottomed skillet or Dutch oven as well as a wooden or silicone cooking utensil. Add in salt, cajun seasoning, cayenne pepper and black pepper. The crunch of the broccoli will offset the richness of the gravy, while the pungent garlic will add even more depth of flavor to the meal. These are some of the best tips and tricks to make this delicious dish. Did you enjoy this Crawfish Etouffee recipe? Cook vegetables slowly until onions are clear. The etouffee will begin to thicken as you stir. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice. Your email address will not be published. This protein-rich sauce is stuffed with fat and sauteed vegetables to achieve a protein content level. Add onion and cook, stirring, until transparent. Most importantly, do not bring the etouffe to a boil. Step 3: Add the flour and cook a further 3-5 minutes. Peeled, deveined, and tail-off medium or large-sized shrimp is a great substitute. Garlic: Fresh minced garlic is a great flavor enhancer. With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. 2. easy crawfish etouffee recipe with cream of mushroom is very low on carbs, delivering only 22.6 grams per serving. Allow the roux to develop, stirring frequently for about 9-10 minutes. Step 4. Red and green bell peppers can be substituted for all green or all red, or even yellow peppers. 1 can diced tomatoes Etouffee from the freezer is best eaten within a 3-month time span but can be frozen for up to 6 months. Add the crawfish tails and simmer 5 minutes more. We currently live in Maryland with our six children. That usually means there are crawfish that start coming up in ditches. This is usuallyhow shall I say it politely. Add the onions, celery, and bell peppers and saut until soft and golden, 10 to 12 minutes. Serve with a crusty baguette. * Percent Daily Values are based on a 2000 calorie diet. How to Make Crawfish touffe - Cooks With Soul Crawfish Etouffee (Easy, Hearty Classic Cajun Recipe!) Mix to combine, then quickly return the touffe to a simmer (maybe 2 - 3 minutes just to heat the crawfish all the way through), then remove it from the heat. Shellfish is served with a thick and velvety Gravy flavored with traditional Cajun or Creole seasonings. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. The roux is an important component of many sauces as it serves as the thickening agent. The best way to reheat Pappadeaux crawfish etouffee is without question on the stove. Stir in cup of green onion. Place a cup of cooked rice into the center of a soup bowl. Chicken or seafood broths equipped with sodium will likely make your Crawfish Etouffee too salty when used in combination with the Creole seasoning. Keep the heat at medium-low and gently cook, stirring regularly, until the onions are translucent and the peppers and celery are soft. Its a dish thats served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as its a great way to use up any leftover crawfish. Use hot sauce in place of cayenne pepper puree. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. How To Make crawfish etouffee - louisiana's best 1 Melt the butter in a heavy large skillet. "Holy Trinity": Green bell pepper, onion, and celery make up the Louisiana Creole mirepoix. Before you add butter to a hot pan, you should always make sure you've got the ingredients to follow already prepped. fresh green onions, chopped (for garnish). Stir in sherry, and cook until reduced by half, about 3 minutes. Stir in cleaned crawfish tail meat and simmerfor 5 to 7 minutes, or until the crawfish is heated through. If you're not a beer person, you could also serve it with a cold glass of white wine. Smothering involves sauteing vegetables and meat low and slow until they start breaking down in their own liquid. Add in salt, cajun seasoning, cayenne pepper, and black pepper. Add salt, pepper and Cajun Bayou Blends seasoning. Another way is to add cooked rice or cooked potatoes. Golden to peanut butter color is most preferred. Chop the onion, green bell pepper and celery (The Cajun Trinity); parsley and green onions; then mince garlic. LOG IN. Once the crawfish and vegetables are thoroughly mixed, add the remaining stock to the pan and stir. How to reheat Pappadeux Crawfish Etouffee in the microwave Seafood stock adds to the richness of the etouffee. Its simple to make etouffee, which is a classic Cajun dish. Learn how your comment data is processed. The chopped tomatoes are added toward the end so they maintain their texture and their flavor stays pronounced. Sprinkle the flour over the vegetables and stir for about 1 minute, giving that flour just enough time to cook on the stovetop. Add the celery, pepper and onions; stir until coated. Bring to a boil, then reduce the heat and allow it to simmer until thickened to a gravy-like consistency, 3-5 minutes. Make the Roux In a large Dutch oven, melt butter then add oil, and flour over medium heat. Add the onions, peppers, minced, garlic and celery to the saute pan. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and . To substitute, use andouille or kielbasa sausage and cut into inch rings before cooking. Add the crawfish back into the heated sauce and stir for 30 seconds, allowing the residual heat to gently warm the crawfish. Add the Holy Trinity Stir in onion, green bell pepper, and celery. Do not burn. 07 of 10. What You Got In Dat Pot | Teaching her how to cook her first crawfish In a cast-iron skillet or heavy-bottomed saute pan, melt butter over medium-low heat, taking care not to brown or burn. Then, add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce to the skillet and continue cooking for 5 minutes. Copyright 2023 MyConsciousEating.comAs an Amazon Associate we earn from qualifying purchases. All of the seasoningingredients come together to create a masterpiece of flavors, but the importance of Worcestershire sauce in this dish cannot be emphasized enough. 2: Next add the garlic, salt, red, and black pepper. Refrigerate until needed. Easy Crawfish Etouffee Recipe With Cream Of Mushroom: 7 Amazing Healthy However, you can extend the shelf life by freezing it. Maybe this method isn't what one thinks of when they picture a traditional roux (i.e. In contrast to the traditional French etouffee, which uses butter and flour, the Cajun etouffee employs oil, lard, or other animal fats in its roux. Also known as crayfish or crawdads (also mudbugs, as Marrekus calls them), these freshwater Crustaceans are a staple delicacy in Louisiana. Reduce heat once soup starts to simmer. Directions. To use shrimp in lieu of crawfish, cut the salt in half to account for its natural salinity. After stirring the mixture to combine, heat it until the flour begins to thicken. Adding a thick sauce such as beurre manie or a slurry is a good option for thicker sauce. When substituting cornstarch for flour, cut the amount by half. Serve immediately over freshly cooked rice. Brown ingredients . "I like spicy food so I added jalapeos. a good way to make your Crawfish Etouffee less than tasty. Add garlic, and cook, stirring, until tender, about 1 minute. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Not only does the garlic make the flavorful etouffee even more flavorful, but its also the perfect vehicle for mopping up any lingering sauce. Combine butter, oil, and flour in a large cast-iron skillet over medium heat. After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened. We have narrowed our own choice down to two Louisiana Hot Sauce, with Tobasco being a close second place! "I took some of the recommendations from the comment section and made this wonderful dish," according to one Allrecipes community member. I'll look forward to our visits! Crawfish Etouffee Recipe - Chili Pepper Madness What To Serve With Crawfish Etouffee - 42 BEST Side Dishes Add the crawfish tails and shrimp. Crawfish Etouffee at Home - YouTube Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. Add more stock as needed to get a stew-like consistency. Butter melts fast, and it burns even faster. If you were to add toward the beginning, you can be certain those delicate little tails would be overcooked. a mixture of oil and flour cooking together over heat), but it does the same thing, delivers the same results, and takes the intimidation factor completely out of making one. Then, add in your liquid ingredients such as fish or seafood stock, and tomato sauce. Real New Orleans cooks season their dishes with the Holy Trinity, (onion, celery, bell pepper), with or without da Pope, (garlic), a dash of heat when needed, and lots of love. To add a contrasting texture to the crawfish etouffee, steamed broccoli with garlic is an excellent choice. Simmer for 4 to 5 minutes. Step 4: Add the peeled crawfish. Stirring occasionally, for about 10 to 12 minutes. Crawfish from Lousiana is the absolute best, in flavor and care in packaging, and is our go-to for making Crawfish Etouffee. Store the leftover etouffee in an airtight container in the fridge for up to 5 days. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. Add the remaining chicken broth and stir to combine. Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. If you want to make this recipe, you can use fresh or frozen crawfish tails. This recipe is adapted from the Immaculate Bites Crawfish Etouffee recipe. S tep 2. For more suggestions and substitutions, see the "Recipe Substitutions" section. Try fresh diced Roma tomatoes or canned diced tomatoes with green chilies instead of fire-roasted tomatoes. Crawfish Etouffee - melissassouthernstylekitchen.com

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