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Recipe:Crawfish Etouffee
- Prep time: 15 minutes
- Cook time: 30 minutes
Serves 8
Ingredients
-
Crawfish Tails
QTY 2
Butter, cubed
QTY ½ cup
All-purpose Flour
QTY ½ cup
Small Green Pepper, diced
QTY 1
Small Yellow Onion, diced
QTY 1
Cloves Garlic, minced
QTY 2
Celery, diced
QTY 1 cup
Medium Tomatoes, diced
QTY 2
Hot Sauce
QTY 2 Tbsp
Chicken or Seafood Stock
QTY 2 cups
-
WF Spicy Seafood seasoning
QTY 1 Tbsp
-
Black Peppercorn
QTY ½ tsp
Cooking
Directions
In a large pot or heavy skillet, melt the butter over low heat. Stir in the flour using a whisk and cook stirring constantly for about 10 minutes or until golden brown to make a dark roux.
Add the peppers, onion, tomatoes and celery to the roux and stir. Cook for a few minutes and add the stock, hot sauce and seasonings. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.
Stir in the crawfish and cook for 6-8 min until heated through. Serve in a shallow bowl and garnish with white rice.
* USDA requires raw seafood to be cooked to an internal temperature of 145 F.