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Enjoy this roux based etouffee. The roux takes about 30 minutes to make, but the darker you make the roux, the more flavor the Etouffee has.
Ingredients:
3/4 cups Green Pepper, diced
3/4 cups Celery, diced
3/4 cups Onion, diced
4 cloves Garlic minced
1 stick Butter
1/4 cup flour
1/2 cup parsley, chopped
1 cup chicken stock
2 cups Water
1/4 tsp concentrated Crawfish Boil liquid
1 Bay Leaf
1 tbs Tony Chachere's Creole Seasoning
1/4 tsp Pepper
1/4 cup Half & Half
1 12oz (3/4lb) package Crawfish tails
3 cups uncooked long grain rice
Directions:
Prepare the green pepper, celery, onion and garlic.
Remove the crawfish from the freezer.
In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
When the roux is done, stir in vegetables, parsley. chicken stock, water, Crawfish Boil, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
Make the rice according to the directions on the package. 3 cups uncooked makes 6 cups to eat, roughly.
Nearing the end of cooking time, add in crawfish and simmer for 10-15 minutes.
Serve over rice.
Notes:
Makes 6 servings
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