Crawfish Etouffee
Ingredients
- 1 bay leaf
- 1 tablespoon parsley flakes
- 2 1/2 teaspoons kosher salt
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Seasoning Mix
- 1/2 cup canola oil
- 1/2 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 bunch green onions, thinly sliced
- 2 garlic cloves, minced
- 3 cups seafood stock
- 1 stick butter
- 2 pounds frozen Louisiana crawfish tails, thawed and drained (but not rinsed)
- Baked Rice, for serving (see recipe)
Instructions
In a small bowl, thoroughly combine seasoning mix; set aside. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of peanut butter. Add the onions, celery, bell pepper and green onions. Cook, stirring constantly, until vegetables begin to soften, about 5 minutes. Add garlic; cook an additional 2 minutes. Remove from heat. In a large separate saucepan or Dutch oven, bring the stock to a boil. Gradually add the roux mixture to the boiling stock, whisking after each addition until dissolved. Return to a boil, stirring often. Reduce heat to low; cook 30 minutes, stirring frequently. During the last few minutes of cooking time, place the butter and crawfish tails in a microwave-safe dish. Cover loosely and microwave on high for 4 minutes, or until the butter is melted. Stir to combine. Gently fold warm crawfish mixture into stock mixture. Adjust seasonings if necessary. Serve immediately over Baked Rice with lots of French bread and hot sauce options. Makes 6-8 servings.