Crawfish Etouffe

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 4 tablespoons salted butter
• 2 tablespoons flour
• 2 cups red onions, chopped coarse
• 2 cups celery & leaves, chopped coarse
• 2 cups bell peppers, chopped coarse
• 1 teaspoon tony chachere's seasoning
• 1 teaspoon italian seasoning
• 2 lbs crawfish tail meat, with fat
• 2 tablespoons seafood boil, cajun land
• 2 ounces contadina tomato paste
• 1 tablespoon bisquick
• 1 1/2 cups cold water
• 1 teaspoon file powder
• 2 cups cooked rice
• 2 tablespoons fresh parsley

Recipe

• 1 on ext low heat in dutch saucepan, slowly melt the butter and slowly stir in flour, stirring constantly with wooden spoon.
• 2 in 20-30 min., you'll have a thick brown rouge, the basis of all cajun dishes.
• 3 turn heat to med-high and add onion, celery, pepper, and tc seasoning.
• 4 saute until onion turns translucent add italian seasoning and stir to coat.
• 5 add crawfish tailmeat and fat and crawfish boil seasoning.
• 6 add 1/2 can of tomato paste and cook on medium to simmer for 20 minutes.
• 7 briskly stir the bisquick into the cold water to prevent lumping and add to stew.
• 8 cook remaining 20 minutes on medium high and taste for ingredients coming together. salt and pepper to taste. add file powder 10 minutes before finish.
• 9 remove from heat, ladle into serving bowl and sprinkle with fresh parsley.
• 10 serve over rice and compliment with crusty italian or garlic bread.
• 11 excellent with pinot.