Total TimePrep: 15 min. Cook: 50 min.
Thoroughly enjoyed the recipe had to make some substitutions because we did not have all of the ingredients. Did not have chicken broth but we did have some left over drippings from oven baked jerk chicken and that did the trick. High marks for this recipe
This is a great recipe. You can definitely change or add your spices for spiciness level. One negative review I read said it was too much flour. When making the roux, you need to add the flour slowly while mixing. If you dump it all at once, it'll cake up.
To start it is NOT etoufee with tomato paste/sauce it’s just not hot it’s made ! Learn to make a good roux and you will never add that again! Being a southerner I like my cuisine authentic!! I tried the recipe and it was awesome the only thing is I like much more heat ! Thanks and look forward to more of your recipes!
Looks Delicious...will be trying this recipe soon. Thanks
Way too much flour.I had to add so many extra cups of water.I probably only needed about 21/2 Tbsp-3
No comment left
I made this tonight and it is delicious. The only thing I did different was add more chicken broth. I like for the sauce to get down into the rice not other than that it was fabulous! I will definitely make again!
Didn’t have parsley or bay leaf so left that out and used yellow onion instead of green onions because that was all I had. I also think I added more water and chicken broth than the recipe called for because I like there to be a bit of gravy with the crawfish. The recipe is very simple, easy to follow and delicious. I think I may have cooked the sauce a little over 30 mins since it does take a bit for the floury taste to sort of burn off. It was quite good.
Made this tonight. I added Serrano peppers diced as well as blackened shrimp. Also used 4 tbs of tomato paste. Let me tell you this was great
Had to add more tomato paste for color used 6 oz..... but still great taste