 Crawfish Etoufee2 cups finely chopped onions 3/4 cup finely chopped celery 1/2 cup finely chopped bell pepper 1 cup crayfish or chicken stock 1 Tbsp tomato paste 4 cloves garlic, minced 2 whole bay leaves 3 pounds peeled crawfish tails 1 cup finely chopped green onion tops 1/3 cup finely chopped parsley 1 tsp crushed red pepper flakes 1 tsp Louisiana hot sauce 1 tsp fresh ground black pepper or cayenne 1 tsp salt 4 Tbsp flour mixed with 1/2 cup Sherry or White Wine 6-8 cups long grain rice. In a 6-quart roaster, melt butter. Add onions, celery, and bell Pepper. Saute over medium heat until onions are clear. Add stock, tomato paste, garlic, and bay leaves. Stir, cover, and let simmer for about 20 minutes. Add in crayfish, half the onion tops, half the parsley, all the crushed red pepper and black or cayenne pepper. Stir, cover, and reduce to a simmer for 15 minutes. Turn heat to High setting and stir in the flour wine mixture. Mix thoroughly. Serve over cooked rice and garnish with the remaining parsley and onion tops. |
