Crawfish Etouffee - Louisiana's Best

• Produce

  • 1/2 Bell pepper
  • 2 stalk(s Celery, fine
  • 2 tbsp Garlic
  • 1 1/2 bunch Green onions
  • 2 Onions, large
  • 1/2 bunch Parsley

• Canned Goods

  • 4 Chicken bouillon cubes
  • 2 cup Shrimp or chicken stock

• Condiments

  • 1 Tobasco or la hot sauce

• Baking & Spices

  • 5 tbsp All-purpose flour
  • 1/2 tsp Cayenne pepper
  • 1 lb Louisiana crawfish tails and fat
  • 1 Salt & black pepper

• Dairy

  • 1 stick Butter

Found on justapinch.com

Description

Ingredients

• 1 stick butter
• 2 large onions, diced
• 2 stalk(s) celery, chopped fine
• 2 Tbsp garlic, minced
• 1 1/2 bunch green onions, sliced (reserve some for garnish)
• 1/2 bell pepper, diced
• 5 Tbsp all purpose flour
• 2 c shrimp or chicken stock, or water
• 4 chicken bouillon cubes (only if using water instead of stock)
• 1 lb louisiana crawfish tails and fat (do not use chinese)
• 1/2 bunch parsley, chopped
• 1/2 tsp cayenne pepper
• salt & black pepper to taste
• tobasco or la hot sauce (optional)

Directions

• 1Melt the butter in a heavy large skillet. Dont use cast iron. Saute chopped vegetables for 30 minutes on low heat, but dont brown. 2Add flour to vegetables to make a paste; saute 5 minutes, but dont brown. 3If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you cant take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water. 4When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimers French bread. Ahhh, Cest ci bon! 5*Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil