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ROUX-LESS CRAWFISH ETOUFFE




Source of Recipe


Adapted from Emeril Lagasse


List of Ingredients




1 stick butter (* I use 1/2 stick butter & about 2 TBS. oil*)
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails (*I marinate for 30 mins. in juice of 1/2 lemon & liberal sprinkling of Tony Chachere's Creole Seasoning*)
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour (* I like Wondra*)
1 cup water (*I sub. 1/2 c. water, 1/2 c. dry white wine &/or seafood stock*)
1 teaspoon salt (*I use less, & add freshly ground black pepper to taste*)
Pinch of cayenne (*I also add a dash of Tony's Creole Seasoning*)
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
(*Juice of 1/2 lemon*)


Recipe



In a large saute pan over medium high heat, melt the butter & swirl in oil. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the liquid. and add to the crawfish mixture. Season with salt , pepper and cayenne. Add lemon juice, if desired. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Yields 4 servings.

Prep Time: 10 mins. Cook Time: 30 mins.