Crawfish Etoufee Sauce

Recipe Ingredients

4 tablespoons	60ml	Minced crawfish tails - cooked (substitute
		Shrimp)
8 tablespoons	120ml	Olive oil
4 tablespoons	60ml	Diced onion
4 tablespoons	60ml	Diced celery
4 tablespoons	60ml	Diced peppers - (I used yellow and red)
8 tablespoons	120ml	Flour
4 cups	948ml	Seafood stock
4		Chopped parsley

Recipe Instructions

Heat oil in heavy bottomed sauce or saute pan. Add diced vegetables and cook until tender.

Add enough flour to form a paste and cook over medium heat for just a few minutes.

Keep stirring. Slowly add seafood stock while stirring. Bring to a boil and then reduce the heat to a simmer.

Add chopped parsley and crawfish tails. Can be served over rice.

Source:
Paul Prudhomme's "Fork in the Road"

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