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LOCATION: Recipes >> Cajun >> Crawfish Etoufee 03

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Crawfish Etouffee

1 cup peeled crawfish tails

1/2 cup onion, chopped fine
1/2 cup bell pepper, chopped fine
1/4 cup celery, chopped fine
1/4 cup green onion, chopped
2 cups chicken stock
6 cloves garlic, chopped
1 bay leaf
1/4 tsp thyme
1/8 tsp rosemary
1 tsp salt or to taste
1/2 tsp pepper or to taste
1/2 cayenne pepper or to taste

1/4 cup oil
1/4 cup flour

Make a Roux: In a saute pan, mix oil and flour and make the roux
over low to medium heat. Important - Stir continuously. This will
take some time (15-30 minutes) and should be a dark, rich color -
the color of a chocolate bar. If it begins to smoke, reduce heat.
Careful not to burn as it turns bitter. Add the good stuff-- Add
onion, celery, bell pepper and saute to the roux for about 5 minutes.
As you saute, add the spices and bay leaf. After you have sauteed
the veggies, add the crawfish, garlic, chicken stock and cook until
the liquid has reduced by half and is thick. One minute before
done, add green onion. Remove the bay leaf. Serve over rice.


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