Crawfish Etouffe
By: Sheri Wetherell
Published: Monday, March 7, 2011 - 3:10pm

Ingredients




1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon garlic, minced 
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock 
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice

Preparation

1 In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes. 2 Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice. 3 Stir in the parsley and remove from the heat. 4 Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

About


This recipe is adapted from Emeril Lagasse.