In our “Window to the Weekend” segment sponsored by Renewal by Andersen, Michael Broussard, Head Chef of The Rotary Club of Fishhawk Riverview joins Bloom Host Gayle Guyardo in the Bloom kitchen to share a recipe for 30 Minute Crawfish Etouffee and talk about the 13^th Annual Crawfish Festival by the Rotary Club of Fishhawk Riverview happening on Saturday, April 22 11am-4pm at the Winthrop Town Center in Riverview, Florida.

30 Minute Crawfish Etouffee Recipe

Ingredients
4 Tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups chicken broth
salt and pepper, to taste
1 Tablespoon Cajun seasoning (Tony Chachere’s, Zatarain’s)
1 pound Louisiana crawfish tails, with fat
sliced green onions, garnish
cooked rice
Instructions
*Prep your vegetables first since making the roux will require your full attention.
Melt the butter in a large skillet over medium heat and stir in the flour; cook and stir
CONSTANTLY for about 4-5 minutes or until the roux turns a caramel color.
Add the onion and bell pepper, saute until tender and translucent; about 5 minutes. Stir in the
garlic and cook for another minute or so.
Gradually add the broth and stir until well incorporated and thickened. Add salt, pepper and
Cajun seasoning; mix well. Add the crawfish tails and bring mixture to a boil; reduce heat and
simmer for about 15 minutes, or until the crawfish are heated through, stirring occasionally.
Serve with a scoop of cooked rice and garnish with green onions.

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