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Crawfish Etouffee
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Crawfish Etouffee Ingredients | |
| 6 tablespoons | butter |
| 4 tablespoons | flour |
| 2 cups | chopped onions |
| 1/2 cup | chopped celery |
| 1/2 cup | chopped bell pepper |
| 6 cloves | garlic, minced |
| 2 | bay leaves |
| 2 sprigs | fresh thyme |
| 2 1/2 cups | fish or shrimp stock |
| 1 cup | peeled, seeded and diced tomatoes |
| 1 1/2 teaspoons | salt |
| 1/2 teaspoon | crushed red pepper |
| Tabasco to taste | |
| 2 teaspoons | Worcestershire Sauce |
| 2 pounds | crawfish tails, with the fat |
| Juice of half a lemon | |
| 1 cup | chopped green onions |
| 1/4 cup | chopped parsley |
Cooked white rice for serving
Instructions
In a large, heavy saucepan melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color. Add onions, celery, bell pepper, garlic, bay leaves and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, Tabasco and Worcestershire Sauce and bring to a boil. Skim surface, reduce heat to a simmer and cook uncovered for 30 minutes, stirring occasionally. Add crawfish tails and fat, lemon juice, green onions and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
Yield: 8 servings
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