— No Results

    Crawfish Etouffee

    Ingredients

    • 4 slices bacon, finely chopped
    • 8 tbsp. unsalted butter
    • 6 scallions, finely chopped
    • 3 cloves garlic, finely chopped
    • 2 stalks celery, finely chopped
    • 1 yellow onion, finely chopped
    • 1 large tomato, finely chopped
    • 1 green bell pepper, minced
    • 1 1⁄2 tsp. finely chopped thyme
    • 1 tsp. paprika
    • 1⁄2 tsp. cayenne pepper
    • 2 bay leaves
    • Kosher salt and freshly ground black pepper, to taste
    • 1⁄4 cup flour
    • 2 1⁄2 cups fish or chicken stock
    • 2 lb. parcooked peeled crawfish tails
    • 1⁄3 cup heavy cream
    • 3 tbsp. Original Louisiana hot sauce, plus more for serving
    • 2 tsp. Worcestershire sauce
    • 1⁄3 cup finely chopped parsley, plus more for garnish
    • Cooked white rice

    Info

    • Prep: 30
    • Cook: 45
    • Serves: 6-8
    • Source
    stars  from 0 votes
    , , , , , , , , , , ,

    Directions

    1. Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes.
    2. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes.
    3. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes.
    4. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes.
    5. Add crawfish; cook until hot.
    6. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.
    recipes/soups/crawfish_etouffee.txt · Last modified: 2024/01/07 13:33 (external edit)