Crawfish Etouffee

Ingredients

• 2 lbs crawfish and fat
• 2 yellow onions, chopped
• 1 stalk celery
• 1 bell pepper, chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic, minced
• 3 tbs oil
• 3 tbs flour
• 1 C chicken or vegetable stock
• 2 sticks butter (8 oz)
• 2 tsp paprika
• 2 tsp salt
• 1½ Cajun seasoning
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp red pepper
• ½ tsp Colman's dry mustard
• 1 tsp basil
• ½ tsp thyme
• 3 tbs parsley flakes
• 6 green onions

Directions

1. Season Crawfish: In a sauté pan over medium heat, melt butter. Turn off heat and add crawfish, crawfish fat, garlic, parsley, basil, green onions, and seasonings. Let the crawfish steep in the seasoned butter to absorb flavor without overcooking.
2. Make Roux: In a black iron pot, cook flour and oil to a dark brown roux.
3. Add Trinity: Stir in onion, bell pepper, jalapeño, and celery. Remove from heat and stir until slightly cooled (~5 minutes).
4. Build Base: In a separate pot, bring stock to a boil. Add 1 cup stock to the roux mixture, incorporate fully, and return to a low boil for 5 minutes.
5. Simmer: Add the crawfish mixture to the roux base and simmer 20 minutes.
6. Serve: Sprinkle with parsley and serve hot over rice.

The Gumbo Page