Crawfish Etouffee

By Dr_Mom

If you can't find crawfish you can use shrimp but it won't be quite the same

Ingredients

• 7 tbls vegetable oil
• 3/4 c. all purpose flour
• 4 tbls (1/2 stick) sweet butter
• 1 c. coarsely diced onions
• 1 c. coarsely diced celery
• 1 c. coarsely diced green peppers
• 1 lb crawfish tail meat, peeled
• 2 bay leaves
• 1/4 c. dry sherry
• 1 1/2 tsps freshly ground black pepper
• 3 tbls Louisiana style hot sauce
• 1/2 tbl. Tabasco sauce (in addition to the other hot sauce)
• 1/2 tbl chile powder
• 1/2 tsp cayenne pepper
• 1 tbl salt
• 5 - 6 c. chicken stock

Preparation

Step 1

1. Prepare a roux by heating the oil in a heavy skillet over medium heat and whisk in the flour. Cook, stirring constantly with a wooden spoon until the color of ground coffee. Removed from the heat and continue stirring until slightly cooled.

2) Melt the butter in a Dutch oven, saute the onions, celery and peppers over medium heat until the onion is translucent, about 4 minutes. Add all of the remaining ingredients (see note below) and stir in the roux. Cook until thick, about 20 minutes

*Note, if the crawfish is already fully cooked, add it just before serving to warm through