Crawfish Étoufée
Louisiana Cookin'
¼ cup unsalted butter
½ cup chopped sweet onion
½ cup chopped celery
½ cup chopped red bell pepper
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ cup dry sherry
1 cup seafood stock
2 tablespoons extra-concentrated tomato paste
2 tablespoons hot sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound crawfish tail meat
4 cups white rice, cooked according to package directions
Garnish: chopped green onion
In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 1 minute. Add flour, stirring constantly until combined, about 2 minutes.
Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes.
Serve immediately with rice, and garnish with green onion, if desired.
Serves 6
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