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RECIPE # 4466 - CRAWFISH ETOUFFEE, Wednesday, April 21, 2010

RECIPE # 4466 - CRAWFISH ETOUFFEE, Wednesday, April 21, 2010

CREATED Apr 20, 2010

CHEF JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH

INGREDIENTS:

½ pound butter

1 cup all-purpose flour

1 large chopped onion

1 cup chopped green bell pepper

2 ribs chopped celery

3 ½ quarts chicken stock

4 bay leaves

juice of 1 lemon

2 teaspoons garlic spice

1 teaspoon Zydeco spice

1 teaspoon salt

1 teaspoon black pepper

4 cups of boiled crawfish tails

4 cups cooked rice, your preference

(8) fresh parsley sprigs

chopped green onions

INSTRUCTIONS:

In a large pot, melt the butter on high heat.  Add flour slowly and continue to whisk until it becomes a peanut butter brown color, approximately 30 minutes.  Add the onion, bell pepper, and celery to the roux and reduce the heat.  It should smell great now.  Continue stirring.  Add spices and mix well.  Slowly add the chicken stock to the mixture.  Add bay leaves.  Mix thoroughly for 10 minutes.  Reduce heat to a very slow boil.  Add crawfish and cook for 10 minutes longer. Add juice of 1 lemon.  Lower heat and simmer for 30 minutes.  Ladle around an island of hot cooked rice.  Garnish with parsley sprigs and chopped green onions.

SERVES 8