Crayfish Etouffee
Source of Recipe
Bill Burdick
List of Ingredients
1 cup clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
fresh ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallion, include greens
4 tablespoons Louisiana hot sauce
1 small bell pepper, diced
1/3 cup oil
1/4 cup flour
1 medium onion, chopped
2 cloves minced garlic
2 stalks celery, diced
2 medium tomatoes, peeled and chopped-freshRecipe
To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful you don't burn roux. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over. Saute the onions, garlic, celery, and bell pepper in the roux for five minutes.
Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce. Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve over cooked rice. Serves 3-4.
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