Makes 8 Serving of Crawfish Etouffee
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 pounds frozen peeled crawfish tails, thawed
- 2 tbsp Cajun or Creole seasoning, or to taste
- 4 tbsp butter
- 4 tbsp of flour
- 1/2 cup diced onions
- 1/2 cup celery, sliced thin
- 1/2 cup diced green bell pepper
- salt and fresh ground black pepper to taste
- 1 quart shrimp, vegetable, or chicken stock
- 1 tbsp hot sauce, or to taste
- 1 small bay leaf
- 1 tbsp Worcestershire sauce
- 1/2 cup minced green onions
- 8 cups cooked white rice
Preparation:
In a mixing bowl combine the crawfish with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the crawfish and green onions and simmer for 5 minutes. When the crawfish are cooked through, taste for salt, pepper, and spice; and serve with rice.
