St. Mary-Style Crawfish Étouffée
 
Ingredients
  • 1 cup butter
  • 6 bunches green onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 dried bay leaves
  • ¼ to ½ cup all-purpose flour
  • 2 pounds crawfish tail meat
  • Kosher salt, ground black pepper, and cayenne pepper, to taste
  • 1½ cups warm seafood stock Shrimp Stock or water
  • Hot sauce (optional)
  • Hot steamed rice, to serve
  • Garnish: sliced green onion
Instructions
  1. In a large heavy-bottomed pot, melt butter over high heat. Once butter is melted and foamy, add green onion, garlic, and bay leaves; cook, stirring frequently, until green onions are softened, about 5 minutes.
  2. Reduce heat to medium; add flour, and incorporate into mixture with a flat-bottomed spoon. Add crawfish and salt, black pepper, and cayenne pepper to taste, stirring well until combined.
  3. Increase heat to high, and cook, stirring frequently, for 3 to 5 minutes. Mixture will become thick. Slowly add warm stock, and bring to simmer, stirring frequently. Taste for seasoning and adjust if necessary. Add a dash of hot sauce (if using). Serve over white rice, and garnish with green onion.
Recipe by Louisiana Cookin' at https://louisianacookin.com/st-mary-style-crawfish-etouffee/