Crawfish Etouffee
Ingredients:
6 tablespoons Butter
1/4 cup All-purpose flour
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
1 1/2 cups Crawfish tails
6 tablespoons Crawfish fat, or butter
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 teaspoon Lemon juice
1/3 cup Green onion tops, thinly sliced
1 tablespoon Parsley, minced
1 cup Fish stock or cold water
Method:
Melt the butter over low heat in a heavy pot.
Gradually add the flour and cook over low heat until a medium brown roux is formed.
Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
To serve, heat the étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.
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