Crawfish Etouffe

Yield: 8 Servings

1 Cup Celery (medium diced)
2 Cups Green Onion (medium diced)
3 Cups Red Bell Pepper (medium diced)
1 T Garlic (minced)
1 T Shallot (minced)
1 10oz Can Tomatoes (chopped)
1 T Thyme (dried)
1 T Parsley (chopped)
¼ t Worcestershire Sauce
1 T Tabasco Sauce
2 t Black Pepper
3 t Salt
2 Quarts Clam Stock
1 Cup Brown Roux (Cooked butter & Flour)
3 Pounds Cooked Crawfish Tail Meat
2 Pounds White Rice

 

DIRECTIONS
Sauté celery and onion two to three minutes, until soft. Add green onion, red bell pepper, garlic, shallot, and sauté one minute. Add tomato, thyme. Parsley, Worcestershire, Tabasco, salt and pepper, and sauté two to three minutes. Add chicken stock, bring to a boil, and reduce to a simmer. Add roux. Adjust seasoning if needed.

NOTE: Add crawfish tail meat into sauce 5 minutes before service.

Serve over Hot White Rice.