Blackened Grouper with Crawfish Etouffee

Ingredients:

• ½ C Butter
• 1 C Celery, Small Diced
• 1 C Bell Pepper, Small Diced
• 1 C Yellow Onion, Small Diced
• 2 T Garlic, Minced
• 1 t Dried Oregano
• ½ C Flour
• 4 C Chicken Stock
• 1 C Diced Tomatoes, No Juices
• 1 T Lemon Juice
• 1 t Worcestershire Sauce
• ½ t Tabasco
• 1 Pinch Smoked Paprika
• 1# Crawfish Tails, with Juices

• Salt and Black Pepper as you go

   

Method:

1. Melt the butter in a heavy bottomed sauce pot on medium heat. Add the celery, peppers, onions, and garlic, and cook until tender. Add the dried oregano. Season to taste with salt and black pepper.
2. Add the flour to form a roux.
3. Over low heat, while whisking constantly, slowly add the chicken stock. Once the chicken stock is fully added, bring to a boil, and then lower to a simmer. Add the tomatoes, lemon juice, Worcestershire, tabasco and paprika. Season with salt and black pepper to taste.
4. Cook over very low heat for about 30 minutes, stirring occasionally.
5. Add the crawfish tails and cook for an additional 5 minutes.
6. Season with salt and black pepper if needed.

This dish is traditionally served in a wide bowl with a scoop of steamed rice in the center.

Happy Cooking!