Crawfish Ettouffe

By jkenb

Ingredients

• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 ½ cup green onions, chopped
• 4 tablespoons shallots, chopped
• 2 gloves garlic, minced
• 1 stick butter
• 2 tablespoons flour
• 2 cups chicken stock
• 1 can rotel tomatoes
• Salt to taste
• 1 teaspoon pepper
• A dash of cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 pounds crawfish

Preparation

Step 1

In a heavy dutch oven, saute the onion, celery, green onions, shallots and garlic in butter. Cook until vegetables are soft but not brown. Stir in the flour and cook until light brown, stirring constantly. Gradually add the chicken stock, stirring constantly with a wooden spoon. Add the tomatoes and simmer 10 minutes.
Add the salt, pepper, cayenne, and Worchestershire to taste. This should be spicy. Add the crawfish to etouffe mixture and cook over low heat for 15 minutes. Serve with rice.