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Crawfish Etouffee

List of Ingredients

Roux Base:
1/4 c. vegetable oil
6 Tbsp. all-purpose flour
1 large onion, chopped
1 large green bell pepper,
seeded and chopped
2 stalks celery, chopped
3 garlic cloves, finely chopped
2 c. crawfish stock or
bottled clam juice
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. cayenne
1/2 tsp. salt

Crawfish:
6 Tbsp. butter
8 green onions,thinly sliced
(white and tender green parts)
2 lbs. crawfish tails, peeled,
or 1-1/2 lbs. med. shrimp,
peeled and deveined
2 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1/2 c. minced fresh parsley
1/2 tsp. hot-pepper sauce
3 c. hot cooked white rice





Recipe

Prepare the roux: In a large heavy saucepan or Dutch oven, heat the oil over
med.for 1 min. Add the flour and cook over med. to med.-high heat, stirring
constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
(Watch carefully to prevent burning.) Add the onion, bell pepper, celery, and
garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to
soften. Whisk in the stock, bring to a boil over med.-high heat, and cook,
stirring constantly, for 1 min. Stir in the basil, thyme, cayenne, and salt.
Reduce the heat to low and cook, covered, stirring occasionally, for 10 min.
Prepare the crawfish: In a large skillet, melt 3 Tbsp. of the butter over med.
heat. add the green onions and the crawfish tails and cook, stirring frequently,
for 3 min. or until the crawfish turns pink. Stir in the lemon juice and
Worcestershire sauce.
Add the crawfish mixture to the roux base. Cut the remaining 3 Tbsp. of
butter into small pieces. Reduce the heat to very low and add the butter to
the mixture,1 piece at a time, stirring well after each addition.(The object is
to produce a creamy texture.) Stir in the parsley and hot-pepper sauce.
To serve, divide the rice among 6 serving plates and spoon the mixture
over rice.

Serves 6.