Crawfish Étouffée
Ingredients
- 1 lb crawfish tails, pealed
- 1/2 cup chicken stock
- 2 tablespoons clarified butter
- 2-3 tablespoons flour
- 2 teaspoons butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 green bell pepper, diced
- 1 tablespoon Creole Seasoning (see my recipe)
- 1 scallion diced, separate white and green parts
- 1 large tomato, chopped
- 2 tablespoons tomato paste
- 5 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tobasco Sauce
Instructions
In a Dutch oven, at medium to high heat, add the clarified butter. When hot, add the flour and stir constantly and cook until golden brown to create the roux.
Add the butter and cook until mixed (2-3 minutes).
Add the onion and sauté for 5 minutes.
Add the Creole seasoning, celery, bell pepper, garlic and the white part of the scallions. Cook for 5-10 minutes.
Add the tomatoes, tomato paste, chicken broth Worcestershire sauce, hot sauce, salt, and pepper to taste.
Cook at a very low temperature for about 20 minutes until all the vegetables are al-dente but tender.
Add the reserved green part of the scallions and Crawfish Tails. Cook for 10-15 minutes.
Serve over white rice.
Categories: Main Courses - Seafood
