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:
- 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.
- Add the flour to form a roux.
- 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.
- Cook over very low heat for about 30 minutes, stirring occasionally.
- Add the crawfish tails and cook for an additional 5 minutes.
- 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!
Where’s the grouper in this recipe?
Thank you for taking the time to look through my recipes! The recipe in question is specifically for the Crawfish Etouffee that accompanied our blackened grouper a few years ago, and probably should have been labeled as such to avoid confusion.
We used the Etouffee as a sauce for a dish that consisted of: Blackened Grouper, Braised Swiss Chard, Buttered Rice and Charred Lemon.
Traditionally Etouffee is served a little more simply, generally accompanied solely with a scoop of buttered rice.
Happy Cooking!