Crawfish Étouffée
 
Makes 4 to 6 Servings
Ingredients
  • ¼ cup unsalted butter
  • 1 cup chopped sweet onion
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • ½ cup chopped orange bell pepper
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ½ cup dry sherry
  • 1 cup seafood stock
  • 1 tablespoon hot sauce
  • 2 dried bay leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) package frozen crawfish tails, thawed and drained
  • Essential Long-Grain Rice
  • Garnish: chopped fresh parsley
Essential Long-Grain Rice
  • 2 tablespoons unsalted butter
  • 2 cups long-grain white rice
  • 4 cups water or chicken broth
  • 1 teaspoon kosher salt
Instructions
  1. In a large skillet, melt butter over medium heat. Add onion, celery, bell peppers, and garlic; cook,
  2. stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring until combined and lightly toasted, 1 to 2 minutes. Slowly add sherry, stirring until fully combined and smooth. Stir in stock, hot sauce, bay leaves, salt, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until mixture is thickened and bubbly, 10 to 15 minutes.
  3. Stir crawfish into mixture, and cook, stirring occasionally, until just heated through, 5 to 7 minutes. Serve with Essential Long-Grain Rice, and garnish with parsley, if desired.
Essential Long-Grain Rice
  1. In a medium stockpot, melt butter over medium high heat. Add rice, and cook, stirring frequently,
  2. until aromatic and opaque, 3 to 5 minutes.
  3. Add 4 cups water or broth and salt, and stir until well combined. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-etouffee-3/