Emeril's Crawfish Etouffee
Recipe courtesy Emeril Lagasse.
Ingredients
- 6 tbsp Butter, divided
- 4 tbsp Flour
- 2 cup Onion, chopped
- 1/2 cup Celery, chopped
- 1/2 cup Bell pepper, chopped
- 6 clove Garlic, minced
- 2 Bay leaf
- 2 sprig Thyme, fresh
- 2 1/2 cup Fish stock, or shrimp stock
- 1 cup Tomato, peeled, seeded and diced
- 1 1/2 tsp Salt
- 1/2 tsp Red pepper flakes, crushed
- Hot sauce
- 2 tsp Worcestershire sauce
- 2 lb Crawfish tails, with the fat
- 1/2 Lemon, juiced
- 1 cup Green onion, chopped
- 1/4 cup Parsley, chopped
- Cooked rice, white, for serving
Directions
- Melt 4 tablespoons of the butter in a large heavy saucepan and whisk in the flour. Cook, stirring constantly, until the roux is the color of peanut butter.
- Add the onions, celery, bell pepper, garlic, bay leaves and thyme and cook until soft, 6 to 8 minutes.
- Add the stock, tomatoes, salt, red pepper, hot sauce and Worcestershire and bring to a boil. Skim, reduce to a simmer and cook uncovered 30 minutes, stirring occasionally.
- Add the crawfish and fat, lemon juice, green onions and parsley and cook 15 to 20 minutes, stirring occasionally. Stir in the remaining butter, adjust the seasoning and serve over hot rice.