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Short Description
A classic crawfish étouffée made with a rich roux, sautéed onions, celery, green peppers, garlic, and bay leaf, simmered with crawfish tails, crab stock, sherry, lemon juice, and fresh parsley. Served over white rice, this comforting dish is full of bold, savoury flavour.
Ingredients
4 ¾ oz unsalted butter
2 ⅜tablespoons all-purpose flour
1 ¼ cups onions, chopped
5 oz celery, chopped
5 oz cup green pepper, chopped
⅓ cup green onion, chopped
1 ¾ tablespoons chopped garlic
2 ½ bay leaf
1 ¼ teaspoons salt
⅓ teaspoon cayenne pepper
2 ⅜ tablespoons dry sherry
1 ¾ cups crab stock
1 lb crawfish, cleaned
2 ⅜ teaspoons lemon juice
3 ⅝ tablespoons fresh parsley, chopped
4 ¾ cups cooked rice
Preparation
In a large stockpot, melt the butter over medium heat, add the flour and cook, stirring to make a roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, cayenne pepper, salt and pepper and cook, stirring, until the vegetables are soft, about 5 minutes
Add the sherry and cook for 2-3 minutes. Add the stock and the crawfish tails and bring them to a boil. Reduce the heat and simmer until it thickens, about 45 minutes. Add the lemon juice, stir in parsley and remove from heat. Serve with white-cooked rice