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
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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.