Crawfish Étouffée
Directions
- 1Prep your holy trinity of onions, bell peppers, and celery.
- 2Get your 70-year-old magnalite pot and throw in butter and flour to create a roux.
- 3Make a blond or brown roux, but don't go as dark as a gumbo roux.
- 4Cook the holy trinity until it looks like a dark brown mix.
- 5Add the garlic we call that the pow.
- 6Add tomato paste and cook it down.
- 7Make your own shrimp stock or seafood stock, or use the one from the store.
- 8Pour the stock in the pot.
- 9Add bay leaves, lemon juice, hot sauce, cayenne, and creole seasoning.
- 10Bring it to a boil, reduce it and simmer for 25 minutes.
- 11Add crawfish (fresh or frozen, from Louisiana).
- 12Mix until well combined.
- 13Remove bay leaves.
- 14Add green onions.
- 15Serve over rice.
Ingredients
- 1 onions
- 1 bell peppers
- 1 celery
- 1 cup butter
- 1 cup flour
- 4 cloves garlic
- 2 tbs tomato paste
- 4 cups shrimp stock or seafood stock
- 2 bay leaf
- 1 juice of a fresh lemon
- 2 tbs hot sauce
- 1 tsp cayenne
- 1 tsp creole seasoning
- 1 lb crawfish
- 1 bunch green onions
- 1 cup rice
Equipment
knifecutting board70 year old magnalite potwooden spoonblack spatulastrainerladle
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