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Mama's Crawfish Etouffee

Created by TxGriffLover on November 16, 2011

5 green onions, green part only, chopped
2 cloves garlic, very finely chopped
2 cups fish or shrimp stock
2 pounds crawfish tails, cooked
Hot sauce, for seasoning
Coarse salt and fresh ground black pepper ($20,000 Rice Pilaf -- see related recipe for accompaniment)

Step 1: In Dutch oven, melt butter over medium heat.
Step 2: Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
Step 3: Add onion, celery and bell pepper, cook stirring constantly, until vegetables are wilted and lightly golden, about 5 minutes.
Step 4: Add parsley and green onion tops and stir to combine. Add garlic and cook until fragrant, 30-45 seconds.
Step 5: Add fish stock and stir to combine. Bring to a boil over high heat.
Step 6: Decrease heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.
Step 7: Add crawfish and stir to combine.
Step 8: Cook until heated through, 5-7 minutes.
Step 9: Season with hot sauce. Taste and adjust for seasoning, serve with rice pilaf.