Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Crawfish Étouffée Po'Boy Recipe.

Ingredients:

1 pound crawfish tails, peeled
2 tablespoons butter
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup seafood or chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
French bread or baguette
Lettuce, tomatoes, and pickles for dressing

Recipe Instructions:

In a large skillet, melt the butter over medium heat. Sauté the onion, bell pepper, and celery until they are softened and translucent.
Add the garlic to the skillet and cook for another minute.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for a few minutes until the roux turns golden brown.
Slowly whisk in the broth, tomato paste, paprika, thyme, salt, and pepper, ensuring there are no lumps.
Add the crawfish tails to the skillet and simmer for 10-15 minutes until the sauce thickens and the flavors meld together.
Slice the French bread or baguette lengthwise and layer the crawfish étouffée onto the bread. Dress with lettuce, tomatoes, and pickles.

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