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Crawfish etouffee

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Ingredients/Components

flour - 1 c
butter - 1/4 lb
chopped celery - 1 c
sliced green onions - 1 c
chopped onions - 2 c
basil - 2 Tbsp
tomato sauce - 1/2 c
chopped parsley - 1/2 c
chopped green bell pepper - 1/2 c
bay leaves - 2 item
thyme - 2 Tbsp
chopped red bell pepper - 1/2 c
cooking sherry - 1 oz
diced garlic - 2 Tbsp
cleaned crawfish tails - 3 lbs
crawfish stock or water - 2 qt

How to make crawfish etouffee:

In a 5 quart cast iron dutch oven, melt butter over medium heat. Add onions, celery, bell peppers, garlic and bay leaves. Saut 3 - 5 minutes or until veggies wilt. Add half of the crawfish tails and tomato sauce and blend into mixture. Spoon in flour to form a roux. Slowly add stock or water. Bring to low boil and reduce heat to simmer for 30 minutes. Stir occasionally. After 30 minutes, add remaining crawfish, sherry, green onions, parsley and thyme. Cook additional 5 minutes. Salt and pepper to taste. Serve over rice or pasta. Add Louisiana pepper sauce at your own peril. Serves a bunch.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:

3.1

Average rating: 3.1, total votes: 9

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