Crawfish Etouffee

Ingredients

• 1/2 cup unsalted butter
• 1 large onion, chopped
• 1/2 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 2 lbs peeled crawfish tails
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon cajun seasoning or creole seasoning
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• hot sauce
• 3 tablespoons flour
• 1 1/2 cups fish stock (use chicken stock if fish stock is not available.)
• 1 cup finely chopped green onion
• 1 cup chopped fresh parsley
• hot cooked rice

Directions

1. 1

   Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.

2. 2

   Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.

3. 3

   Recommended Sides: Perfect with a warm crusty bread and a salad.