Good flavor. Butter to flour ratio seems off. When flour was added, the mixture formed a huge ball that could hardly be browned. Additional butter helped. Be careful with the Creole seasoning...almost made it too salty. I was generous with the cayenne pepper.
Louisiana Crawfish Étouffée
Yield: Makes 6 to 8 servings
- 1/4 pound butter
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup diced tomato
- 2 tablespoons minced garlic
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup all-purpose flour
- 6 cups crab or crawfish stock
- 2 pounds cooked Louisiana crawfish tail meat
- 2 tablespoons sherry
- 1 cup chopped green onions
- 1/2 cup chopped fresh parsley
- Creole seasoning
- Hot cooked rice
- Hot sauce
- Melt butter in a large, heavy saucepan over medium heat. Add onion and next 7 ingredients; sauté 5 to 7 minutes or until vegetables are tender.
- Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown.
- Stir in stock, and simmer over medium-low heat 45 minutes. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley. Add Creole seasoning to taste.
- Serve over hot cooked rice with hot sauce on the side.
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