Bear & Burton’s Breakfast Sauce Crawfish Étouffée
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Author:
Bear & Burton’s
A deep, flavorful roux meets juicy crawfish and a hit of Breakfast Sauce, making this étouffée an instant Mardi Gras must.
Ingredients
- 1 lb crawfish tails
-
1/4 cup Bear & Burton’s Breakfast Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1 green bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups chicken stock
- 1 tsp Cajun seasoning
-
Cooked white rice, for serving
Directions
Make the Roux: In a large skillet, melt butter and whisk in flour. Cook until golden brown.
Add Veggies: Stir in bell pepper, onion, and garlic. Cook until softened.
Add Stock and Sauce: Slowly whisk in chicken stock and Breakfast Sauce. Simmer until thickened.
Add Crawfish: Stir in the crawfish and cook until heated through.
Serve: Spoon over rice and garnish with parsley.
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