Ingredients
Scale
- ½ cup 113 grams Clarified Butter
- 1/3 cup 40 grams Flour
- 2 cups 300 grams Onion diced
- 2 cups 250 grams Celery diced
- 1 Green Bell Pepper diced
- 3 tablespoons 24 grams Creole Seasoning
- 1 Scallion diced into ¼-inch pieces (white separated from green parts)
- 1 cup 150 grams Tomatoes chopped
- 1 ½ tablespoons 15 grams Garlic chopped
- 2 tablespoons 30 ml Worcestershire Sauce
- 1 tablespoon 15 ml Hot Sauce (the Chef used Louisiana Hot Sauce)
- 24 ounces 680 grams Stock (Shrimp or Chicken)
- 1 pound 454 grams Crawfish Tails
Notes
Adjust the seasoning according to your taste preferences. Enjoy your Crawfish Etouffee!
Directions
- In a Dutch oven, at medium heat, add the clarified butter, and when hot, add the flour and cook until light golden brown, keep mixing and cook until golden brown.
- Add the onion and sauté for a couple of minutes.
- Add the Creole seasoning, celery, bell pepper, and the white part of the scallions. Add the tomatoes, garlic, Worcestershire sauce, hot sauce, salt, and pepper to taste.
- Cook at a very low temperature for about 45 minutes until all the vegetables are tender.
- After 45 minutes, add the reserved green part of the scallions and Crawfish Tails.
- Serve with Cooked Rice.