New Orleans Crawfish Etouffee
Ingredients
| 1 cup unsalted butter | ||
| 1/4 cup flour | ||
| 1 cup chopped scallions | ||
| 1 cup chopped onions | ||
| 2 cloves garlic, minced | ||
| 1/2 cup green bell pepper, chopped | ||
| 1/2 cup chopped celery | ||
| 1 bay leaf | ||
| 1 tsp thyme | ||
| 1 tsp basil | ||
| 1 (8oz) can tomato sauce | ||
| 1 tsp white pepper | ||
| 1 tbs Worcestershire sauce | ||
| 1 tsp tabasco sauce | ||
| 1 cup clam juice | ||
| 1 cup water | ||
| 2 lbs crawfish tails or raw shrimp | ||
| 1 tbs grated lemon rind | ||
| 1 tbs fresh lemon juice | ||
| 1/4 cup minced parsley | ||
| 1/2 cup sliced scallion tops, for garnish |
There are many versions of Crawfish etouffee. This is a version that is commonly served in New Orleans. Etouffee in Creole means smothered.
- In a heavy pan, melt 1/2 cup butter and gradually stir in the flour.
- Cook mixture over low heat,stirring constantly, until a dark brown roux is achieved. About 45 minutes.
- Add scallions, onions garlic, green bell pepper, celery, bay leaf, thyme, basil and remaining 1/2 cup butter and saute for an additional 30 minutes.
- Add tomato sauce, pepper salt, Worcestershire sauce, Tabasco, water and clam juice.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove bay leaf.
- Add the crawfish or shrimp.lemon juice, lemon rind and parsley.
- Heat through, but do not boil.
- Refrigerate overnight so flavors can blend.
- Remove 1 hour before reheating so etouffee warms to room temperature.
- Heat through without boiling.
- Serve over white rice, garnished with scallion tops.
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