Crawfish Etouffee

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons dry sherry
  • 1 1/2 cups shrimp stock or water
  • 1 pound crawfish tails
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Cooked long grain white rice, accompaniment
Directions

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.


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