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Crawfish Etouffee




Source of Recipe


The Gumbo Shop, New Orleans


Recipe Introduction


Serve over steamed rice. Serves 4


List of Ingredients




6 tablespoons butter
4 taablespoons flour
2 cups chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
3 tablespoons minced garlic
2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons lemon juice
1/2 pound peeled crawfish tails
1 3/4 cups stock or water (chicken broth will work)
1/2 cup sliced shallot tops
1 tablespoon chopped parsley

Recipe



Over a medium-high heat, melt butter, add flour, and make a golden brown roux (about the color of a paper bag). Add onions, bell pepper, and celery and saute until tender. Add garlic, salt, peppers, paprika, and lemon juice and cook for about 2 minutes. Add stock, bring to a boil and simmer for 10 minutes. Add crawfish, green onions, and parsley. Cook an additional 10 minutes.