Crawfish Etouffee

Ingredients

• 1 1/2 cups white rice
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 1/2 ounces butter
• 1 onion
• 1 stalk celery
• 1 red pepper
• 1 green pepper
• 1 teaspoon cajun seasoning
• 1 teaspoon celery salt
• 1 teaspoon dried basil
• 1 red fresh chili pepper
• 2 cups fish stock
• 1 lb crawfish tail
• 3 green onions

Directions

1. 1

   Cook rice according to directions on packaging.

2. 2

   Chop onion.

3. 3

   Chop peppers, chilli, and celery. Keep or remove seeds as desired.

4. 4

   Chop green onions.

5. 5

   Chop meat.

6. 6

   Make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. On low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. Remove from heat and set aside.

7. 7

   Meanwhile, bring stock to a boil in a separate saucepan.

8. 8

   Once you are done with the roux, melt butter in a frying pan and add onions. Cook until they become translucent. Then add peppers, chilli, and celery. Cook about 5 minutes. Then Cajun spices, celery salt, and dried basil.

9. 9

   While veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. Stir frequently.

10. 10

    Add cooked veggies to roux and simmer another 15 minutes.

11. 11

    Add meat and cook another few minutes. Serve over rice.

12. 12

    Note: seafood tends to cook quickly. Pork or chicken will probably require pre-cooking. Use your judgment.