New Orleans Crawfish Etouffee
|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.