CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Thea

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/2 cup unsalted butter
1 large onion, chopped
1/2 cup finely chopped celery
1 cup chopped green bell pepper
4 garlic cloves, minced
2 tomatoes, diced
2 lbs peeled crawfish tails
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
1 teaspoon thyme
1 teaspoon onion powder
1/2 teaspoon white pepper
hot sauce
3 tablespoons flour
1 1/2 cups fish stock (use chicken stock if fish stock is not available.)
1 cup finely chopped green onion
1 cup chopped fresh parsley
hot cooked rice

Steps:

Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
Recommended Sides: Perfect with a warm crusty bread and a salad.