Crawfish Etouffee

Instructions

Method

-      In a 2-gallon saucepot, melt butter over medium-high heat

-      Add onions, celery, bell peppers, minced garlic, tomatoes and bay leaves

-      Sauté 3 to 5 minutes or until vegetables are wilted

-      Whisk in flour and cook, stirring constantly until a white roux is achieved

-       Blend crawfish tails and tomato sauce into mixture

-      Cook 5 minutes, stirring to prevent tomato sauce from scorching

-      Slowly add stock or water until a sauce-like consistency is achieved

-      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

-      Additional stock may be needed to retain consistency

-      Remove and discard bay leaves

-      Stir in sherry, green onions and parsley

-      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

-      Serve over steamed white rice with a few dashes of hot sauce

Ingredients
  • 2 pounds crawfish tails, cleaned
  • ¼ pound butter
  • 1 cup diced onions
  • ½ cup diced celery
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • 2 tbsps minced garlic
  • ½ cup diced tomatoes
  • 2 bay leaves
  • 1 cup flour
  • ½ cup tomato sauce
  • 2 quarts water or shellfish stock
  • 1 ounce sherry
  • 1 cup sliced green onions
  • ½ cup chopped parsley
  • salt and cayenne pepper to taste
  • granulated garlic to taste
  • Louisiana hot sauce to taste

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