Crawfish Etouffee
\*\*RECIPE\*\*
Ingredients
- Crawfish Tails, cooked and peeled, 2lb
- Butter, 2 Sticks
- Onion, 4 x Large Sweet and chopped
- Celery, 6 x Stalks chopped
- Green Bell Pepper, 2 x Large Chopped
- Bayleaves, 4 x Large
- Flour, All Purpose 2 Tbsp
- Salt, 2 tsp
- Cayenne, 1/2 tsp
- Parsley, fresh 4 x Tbsp chopped
- Green Onion, 6 x Tbsp chopped
- Stock, 2 Cups (see below)
Seafood Stock
- Crawfish peelings (pan full)
- 2 x Onions 2 x Garlic Bulbs from crawfish boil
Method
- 1
Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.
- 2
In a pan melt all the butter.
- 3
Add the chopped onions, bell pepper and celery (the trinity)
- 4
Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.
- 5
Add the flour and continue to cook a further 3 minutes.
- 6
Add crawfish tails and cook 2 more minutes.
- 7
Add all bayleaves, continuing to stir.
- 8
Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.
- 9
Add the Parsley and green onions and cook for another 5 minutes.
- 10
Serve over rice.
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