May not be too many of you rushing out to buy crawfish for this recipe but you can also use shrimp.
(Sorry but the green onions and flour were not in the photo. That’s what I get for cooking off the top of my head without using a recipe!)
1/2 stick of butter
2 T. olive oil
1 c. onion, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
1/2 c. green onions
2 cloves garlic, chopped
1/2 c. parsley, chopped
2 T. tomato paste
1/2 c. flour
1 lb. crawfish
1 – 14 oz. can tomatoes
1 c. water
Salt, black pepper, red pepper to taste
Melt butter and olive oil. Add onion, celery, garlic and bell pepper. Cook until the veggies are clear but not brown. Be sure they’re tender before going to the next step.
Add the flour and stir til the flour has cooked a bit . . doesn’t need to be brown at all. Add the tomatoes, tomato paste, parsley, crawfish and water.
Season to taste, including Worcestershire and tabasco. A little bit of Worcestershire goes a long way! I don’t really like the taste of it so I don’t actually put it in my etouffee. Tabasco can be added at the table to suit each individual’s tastes. Add the green onions. Simmer approximately 20 minutes, adding more water as needed. Serve over rice.
We had this with spinach salad and crusty bread.