Crawfish Etouffee II

Recipe Ingredients

6 tablespoons	90ml	Butter
4 tablespoons	60ml	Flour
2 cups	125g / 4.4oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped bell pepper
6		Garlic cloves - minced
2		Bay leaves
2 sections		Fresh thyme
2 1/2 cups	592ml	Fish or shrimp stock
1 cup	62g / 2.2oz	Diced peeled seeded tomatoes
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
		Hot pepper sauce - to taste
2 teaspoons	10ml	Worcestershire sauce
2 lbs	908g / 32oz	Crawfish tails, with the fat
1/2		Lemon - juiced
1 cup	62g / 2.2oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley
		Cooked white rice - for serving

Recipe Instructions

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B02) - from the - TV FOOD NETWORK

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