Lafitte's Landing Louisiana Crawfish Étouffée
- 3 lbs cleaned crawfish tails
- 1/4 lbs butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 Tbsp diced garlic
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts crawfish stock
- 1 oz sherry
- 1 cup sliced green onions
- 1/2 cup chopped parsley
- 2 Tbsp basil
- 2 Tbsp thyme
- Salt and pepper to taste
- Louisiana Gold Pepper sauce
In a 5-quart cast iron Dutch oven, melt butter over medium heat.
Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted.
Add half of the crawfish tails and tomato sauce and blend well into mixture.
Using a cooking spoon, blend flour into the vegetable mixture to form a white roux.
Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.
Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.
Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.Makes 4 Source:
Submitted by: Recipe Group Member
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