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Course : Entree
Type of Prep : Simmer
 
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Crawfish Etouffee

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 8 ounces butter, divided
  • 1/2 cup flour
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 2 cups fish stock
  • 2 pounds crawfish tails, peeled
  • 1 cup chopped green onions, with tops
  • 2 to 3 tablespoons sherry or good brandy, optional

PREPARATION:

Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.

Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.
Serves 4.

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