Crawfish Etouffee

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups rice
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 1/2 ounces butter
• 1 onion
• 1 stalk celery
• 1 red pepper
• 1 green pepper
• 1 teaspoon cajun seasoning
• 1 teaspoon celery salt
• 1 teaspoon dried basil
• 1 red fresh chili pepper
• 2 cups fish stock
• 1 lb crawfish tail
• 3 green onions

Recipe

• 1 cook rice according to directions on packaging.
• 2 chop onion.
• 3 chop peppers, chilli, and celery. keep or remove seeds as desired.
• 4 chop green onions.
• 5 chop meat.
• 6 make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. on low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. remove from heat and set aside.
• 7 meanwhile, bring stock to a boil in a separate saucepan.
• 8 once you are done with the roux, melt butter in a frying pan and add onions. cook until they become translucent. then add peppers, chilli, and celery. cook about 5 minutes. then cajun spices, celery salt, and dried basil.
• 9 while veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. stir frequently.
• 10 add cooked veggies to roux and simmer another 15 minutes.
• 11 add meat and cook another few minutes. serve over rice.
• 12 note: seafood tends to cook quickly. lamb or chicken will probably require pre-cooking. use your judgment.