Crawfish ÉToufféE

Name: Crawfish ÉToufféE
Ingredients: 4 tablespoons butter; 4 tablespoons all-purpose flour; 1/2 cup yellow onion diced; 1/3 cup celery diced; 1/3 cup green bell pepper diced; 1 tablespoon jalapeno diced; 5 cloves garlic minced, about 3 Tbsp.; 2 teaspoons fresh thyme minced; 1 cup fresh tomatoes diced; 3 cups chicken stock or seafood stock; 1/2 teaspoon crab boil liquid seasoning; 3 teaspoons worcestershire sauce; 1/4 teaspoon cayenne pepper; 2 teaspoons creole seasoning; 1 teaspoon granulated garlic; 1 1/2 teaspoons kosher salt; 1 pound crawfish tails; 1/2 lemon small, juice from; 3 dashes hot sauce; 1 cup green onions chopped; 1/4 cup flat leaf parsley chopped; 2 tablespoons butter room temperature

22 ingredients

4 steps

Ingredients

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 cup yellow onion diced
1/3 cup celery diced
1/3 cup green bell pepper diced
1 tablespoon jalapeno diced
5 cloves garlic minced, about 3 Tbsp.
2 teaspoons fresh thyme minced
1 cup fresh tomatoes diced
3 cups chicken stock or seafood stock
1/2 teaspoon crab boil liquid seasoning
3 teaspoons worcestershire sauce
1/4 teaspoon cayenne pepper
2 teaspoons creole seasoning
1 teaspoon granulated garlic
1 1/2 teaspoons kosher salt
1 pound crawfish tails
1/2 lemon small, juice from
3 dashes hot sauce
1 cup green onions chopped
1/4 cup flat leaf parsley chopped
2 tablespoons butter room temperature

Directions

1

Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
2

Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeno, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
3

Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
4

Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.