Crawfish etouffee

Name: Crawfish etouffee
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 onion (large, or 1 small); 0.5 Green Peppers; 1 stick Celery; 2 clove Garlic; 3 tbsp Butter; 1 tsp Ground Paprika; 0.25 tsp Dried Thyme; 0.25 tsp oregano; 0.25 tsp Pepper; 0.25 tsp cayenne pepper ((can reduce or omit if you prefer)); 1 pinch salt (or more, ), to taste; 1 tsp tomato paste (tomato puree); 2 tbsp Flour; 1 cup fish or seafood stock (or chicken (possibly 1-2tbsp more, )), as needed; 1 tsp Worcestershire Sauce; 1 lb crawfish tails ((pre-frozen is fine but ensure defrosted and don't rinse)); 2 scallions/spring onions (to garnish, or use parsley)

A classic Louisiana dish, this is easy to make and packed with delicious, comforting flavor.

Brooke1999

Prep8 min

Cook22 min

Total30 min

Servings4

Difficultymedium

Entrees

Ingredients

0.5onion (large, or 1 small)
0.5Green Peppers
1 stickCelery
2 cloveGarlic
3 tbspButter
1 tspGround Paprika
0.25 tspDried Thyme
0.25 tsporegano
0.25 tspPepper
0.25 tspcayenne pepper ((can reduce or omit if you prefer))
1 pinchsalt (or more, ), to taste
1 tsptomato paste (tomato puree)
2 tbspFlour
1 cupfish or seafood stock (or chicken (possibly 1-2tbsp more, )), as needed
1 tspWorcestershire Sauce
1 lbcrawfish tails ((pre-frozen is fine but ensure defrosted and don't rinse))
2scallions/spring onions (to garnish, or use parsley)

Instructions

1
Finely dice the onion, pepper and celery and finely dice the garlic. Finely slice the white and pale green part of the scallions and set aside for later.
2
Warm the butter in a pan over a medium heat and add all of the chopped vegetables (apart from scallions). Cook for a few minutes until they are all softening, add garlic, then continue to cook a couple minutes until the onions are translucent.
3
Stir through the paprika, thyme, oregano, pepper, cayenne, salt and tomato paste. Mix in and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly, but take care that the mixture doesn't burn. You may need to reduce the heat a little.
4
Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. Bring to a simmer. Reduce the heat and simmer for 10 minutes or so to thicken a little. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through (assuming pre-cooked, as is more common - give a bit longer if they are raw to ensure cooked). Check and adjust seasoning, if needed, then serve over rice, garnished with scallions.