Crawfish Étouffée
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Cook Time:
02:00
Prep Time:
00:30
Servings:
6
Ingredients
3 Tbsps
Canola Oil
3 Tbsp
Flour
1
Yellow Onion
diced
1
Stalk of Celery
diced
Half
Red Bell Pepper
diced
2 Sprigs
Fresh Thyme
1/4 Tsp
Cayenne Pepper
1 1/2 Tsp
Smoked Paprika
1
Tomato
peeled, seeded, and diced
1 Quart
Shellfish Stock
3 Tbsp
Butter
1 Pound
Crawford Tails (from 2 1/2 Pounds Live)
Peeled
2
Green Onions
chopped
2 Dashes
Worcestershire Sauce
2 Dashes
Tabasco
Salt
to taste
Black Pepper
freshly ground
3 c
Cooked Rice
Instructions
1
Heat the oil in a large saucepan over medium-high heat. Whisk the flour into the very hot oil. It will immediately begin to sizzle and fizz. Keep whisking and reduce the heat to moderate. Continue whisking until the roux takes on a gorgeous dark brown color, about 15 minutes. Add the onions, reduce the heat, and cook until the onions caramelize. If you add all the vegetables at the same time, the water that results will boil the onions and their sugars won’t caramelize.
2
When the onions have turned the roux shiny and dark, add the celery, bell peppers, garlic, thyme, cayenne, and paprika. Cook for 5 minutes. Now add the tomato and the Shellfish Stock and increase the heat to high.
3
Once the sauce has come to a boil, reduce the heat to moderate and let simmer 5-7 minutes, stirring often. Be careful not to let it burn or stick to the bottom of the pan.
4
Reduce the heat to low and stir in the butter. Add the crawfish tails and green onions. Season with Worcestershire, Tabasco, salt and black pepper. Once the crawfish tails have heated through, remove the saucepan from the heat.