Crawfish Etouffee

By á-7122

Ingredients

• Seasoning mix:
• 7 tbsp oil
• 3/4 cup flour (whole wheat)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 3 cups fish stock or water
• 12 ounces crawfish tails
• 1 cup green onions with tops, sliced
• 4 cups cooked white rice (whole wheat)
• 2 tsp salt
• 2 tsp red pepper
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp dried basil
• 1/2 tsp thyme

Preparation

Step 1

To prepare a roux, heat oil in saute pan. Add flour. Cook, while stirring, until color of finished product is a dark red brown (do not allow roux to burn)

Add chopped vegetables. Cook until soft and only slightly caramelized.

Add seasoning mix; mix well. Start with 2 tsp mix; adjust later to taste.

Add stock and reduce liquid by one third. Add crawfish; cook 10 minutes. Adjust seasoning, to taste.

Just before serving, stir in sliced green onions.

Serve etouffee over hot cooked rice. Garnish with more green onions if desired.