In a large, heavy saucepan, melt 4 tablespoons of
the butter and whisk in flour to combine well.
Continue to cook, stirring constantly, until roux
is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay
leaves, and thyme and cook until vegetables are
soft, about 6 to 8 minutes. Add stock, tomatoes,
salt, red pepper, hot sauce, and Worcestershire
sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook
uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green
onions, and parsley and cook for 15 to 20 minutes,
stirring occasionally. Add remaining butter and
stir to combine well. Taste and adjust seasoning if
necessary. Serve over hot rice.
Serving
Suggestions
serve with white rice or a dirty rice
Originally Submitted
1/14/2017
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