Crawfish Etouffee Recipe

My lovely cousin referred me to a recipe for Crawfish Etouffee, which my friend cooked for me last night. However, we both agreed it was lacking spiciness. I wanted to finish the leftovers from the crawfish that I had, which included corn, mushrooms and a piece of jalapeno sausage (so I threw those in with the recipe too). I searched other recipes online and decided to try a few modifications and was pleased with the results. This is a very simple recipe and recommend it highly! It annoys me when I come across a recipe on a blog and I have to scroll a lot before getting to the actual recipe, so here it is:

Ingredients

1/2 lb. crawfish
Corn kernels from 1/2 corn on the cob
handful of white mushrooms, whole
1/4 jalapeno sausage, roughly chopped
4T tomato sauce
3/4 stick of butter
5 cloves of garlic
2 whole bay leaves
2 packets of Popeye’s Cajun Sparkle
1/4 cup flour
1 cup water, as needed
Fresh cilantro garnish
Optional: salt and pepper to taste
Optional: cayenne pepper and chili powder to preferred heat level

Directions

1. Melt butter in pot
2. Add garlic and cook until aromatic.
3. Add crawfish, corn, mushrooms, sausage, tomato sauce, bay leaves, Popeye’s Cajun Sparkle, flour and water.
4. Simmer until all ingredients are fully cooked through.
5. Serve over rice and enjoy!