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CAJUN: Crawfish Etouffeé

Source of Recipe

The Chef


List of Ingredients

1 stick butter
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
3 to 5 cloves garlic, minced
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
3 cups fish or chicken stock, or water
2 lbs shelled crawfish tails or peeled shrimp
3 Tbsp fresh lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped scallion green part only
Cooked rice or fettuccine


Recipe

Melt the butter in a large skillet over high heat and stir in the
flour. Cook over moderate heat for 10 to 15 minutes, stirring
frequently, until the mixture is a dark reddish brown. Add the
vegetables, salt, pepper, and cayenne, and cook uncovered an
additional 20 minutes over medium-low heat. Stir in the liquid and
bring to a boil. Add the crawfish tails or shrimp, lemon juice, and
parsley, and continue to cook uncovered for 5 minutes, stirring
frequently. Garnish with the chopped scallion and serve with cooked
rice or fettuccine. Serves 6 to 8.