Crawfish Etouffee

Name: Crawfish Etouffee
Cuisine: American
Ingredients: 1 1/2 sticks butter; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 tblsp. Minced garlic; 1 cup tomato sauce; 1/4 tsp. salt; 1/2 tsp. black pepper; 1 lb. crawfish tails; 1 tblsp. Paprika; 1 tsp. thyme; 2 bay leaves; 3 tblsp. All-purpose flour; 2 cups chicken stock; 3/4 chopped scallions; pinch cayenne; 1 tblsp. Worcestershire sauce; 1 tblsp. parsley; 2 cups rice

Brandon @Baneling

great over rice but you can also put it over blackened fish.

Brandon @Baneling

great over rice but you can also put it over blackened fish.

Saved

Ingredients

1 1/2 sticksbutter
1/2 cupchopped onion
1/2 cupchopped celery
1tblsp. Minced garlic
1 cuptomato sauce
1/4 tsp.salt
1/2 tsp.black pepper
1 lb.crawfish tails
1tblsp. Paprika
1 tsp.thyme
2bay leaves
3tblsp. All-purpose flour
2 cupschicken stock
3/4chopped scallions
pinchcayenne
1tblsp. Worcestershire sauce
1tblsp. parsley
2 cupsrice

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Steps

1

Melt 3/4 cup butter in a large saucepan and sauté the onion and celery until tender. Add garlic and cook another minute, then stir in tomatoes, salt, pepper, crawfish, paprika, thyme, and bay leaves.
2

Blend the flour into the mixture, then whisk in the chicken stock. Add the scallions, cayenne, and Worcestershire; cook over medium heat for 15-20 minutes, stirring occasionally. When the sauce has thickened, remove bay leaves and fold in parsley. Add the remaining 2 tblsp. Butter to finish the sauce.
3

Serve over hot rice.