====== Crawfish Etouffee ======
{{recipes:soups:crawfish_etouffee:screen_shot_2018-01-11_at_4.22.36_pm.png?600|}}
<WRAP group>
<WRAP half column>
===== 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
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** 30
  * **Cook:** 45
  * **Serves:** 6-8
  * [[https://www.saveur.com/article/Recipes/Crawfish-Etouffee-Recipe|Source]]


----
{(rater>id=932459807|name=recipes:soups:crawfish_etouffee|type=rate|headline=off)}


----
{{tag>bacon scallions celery tomato bell_pepper stock crawfish seafood heavy_cream hot_sauce worcestershire_sauce rice}}


</WRAP>
</WRAP>

===== Directions =====
  - Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. 
  - Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. 
  - Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. 
  - Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. 
  - Add crawfish; cook until hot. 
  - Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.


~~NOTOC~~
~~DISCUSSION|Notes~~