Crawfish Etouffee

CRAWFISH ETOUFFEE

Ingredients:

2 lbs Crawfish Tails, peeled

¼ Lb Butter

1 Cup Tomatoes, diced

2 Bay Leaves

4-8 Cups Chicken Stock

½ Cup Parsley, Chopped

½ Cup Celery, Diced

½ Cup Green Bell Pepper, Diced

½ Cup Red Bell Pepper, Diced

2 Tbsp Garlic, Minced

1 Cup Flour

Salt & Cayenne Pepper to taste

½ Cup Tomato Sauce

1 Cup Green Onions, Chopped

Cooked Rice

Directions:

In large pot, melt butter over med-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saute 3-5 minutes until soft. Whisk in flour to achieve a white roux. Blend in crawfish and tomato sauce. Cook a few minutes to heat. Slowly add in the stock a cup at a time until a sauce like consistency is achieved. It will probably take about 6 cups, but start with 4 and add a cup after cooking and stirring to get to the consistency you like. Bring to a boil, then reduce to a simmer and cook 30 minutes. Add green onions and parsley. Add salt and Cayenne. Cook about 5 more minutes and then serve over rice.