Crawfish Étouffée

By á-5050

Ingredients

• 3 T canola oil
• 1/4 cup flour
• 6 T butter
• 1 large onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 yellow bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp. salt
• 4 1/2 tsp. black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. smoked paprika
• 1/4 tsp. ground thyme
• 1 (8 oz) cans tomato sauce
• 1 3/4 cups seafood or chicken stock
• 1 cup half and half
• 1 pound cooked crawfish tail meat
• 1 bunch green onions, sliced, plus more for garnish
• 4 cups hot cooked rice
• 1/2 cup finely chopped parsley

Details

Adapted from louisianacookin.com

Preparation

Step 1

1. In a large pot, heat oil over medium-low heat. Whisk in flour and cook about 15 minutes or until roux is the color of chocolate. Increase heat to medium, add butter and onion, and cook 5 minutes.

2. Stir in bell pepper, celery, garlic, salt, and all seasonings; cook 7 minutes or until vegetables are softened.

3. Add tomato sauce and stock, bring to a boil and cook for 3 minutes or until slightly thickened. Reduce heat to simmer; stir in half and half and cook 10 minutes.

4. Stir in crawfish and green onion; cook 5 minutes more or until crawfish is warmed through. Serve over rice and top with parsley Garnish with green onion, if desired.