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Crawfish Etouffee

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, D, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces butter, divided

    2. 1/2 cup flour

    3. 1/2 cup chopped onion

    4. 1/2 cup chopped green pepper

    5. 1/2 cup chopped celery

    6. 2 cloves garlic, minced

    7. 1 teaspoon salt

    8. 1 teaspoon cayenne pepper

    9. 1/2 teaspoon black pepper

    10. 1/4 teaspoon thyme

    11. 2 cups fish stock

    12. 2 pounds crawfish tails, peeled

    13. 1 cup chopped green onions, with tops

    14. 2 to 3 tablespoons sherry or good brandy, optional

    Instructions Jump to Ingredients ↑

    1. 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.

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

    3. 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.

    4. Serves 4.

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