Crawfish Etouffee

By SallySmo

Ingredients

• 1 C onions
• 2 tsp oil
• 1 Tbsp flour
• 6 Tbsp margarine
• 1/3 C celery
• 1/3 C green pepper
• 2 tsp chopped garlic
• 1 tsp catsup
• 2 Tbsp green onions
• 1 1/2 Tbsp parsley
• 1 # crawfish tails
• 1 C seafood stock
• Seasoning Mix (1 tsp salt; 1/2 tsp cayenne; 1/4 tsp black pepper)

Preparation

Step 1

Place 1/3 C chopped onions handy. Heat oil on high. Add flour and cook, stirring constantly until medium brown. Add onions and remove from heat. Continue to stir until it cools.

Heat 4 Tbsp margarine in dutch oven. When half melted, add 2/3 onions, celery, green peppers. Cook ~6 minutes. Reduce heat and add roux. Add garlic and catsup and cook 1 minute. Stir in seasobing mix, green onions and parsley and cook 2 minutes.

Stir in crawfish, saute 1 minute, stirring constantly.

Add hot stock and 2 Tbsp margarine. Cover pot. Turn heat to high and cook until the margarine is melted.

Serve over rice.

-Paul Prudhomme