Crawfish Étouffée

1 stick butter
1 onion, finely diced
3 stalks celery, finely diced
1/2 cup finely diced bell pepper
2 Bay Leaves
1 Tbl Bayou Seafood Blend
3 garlic cloves, minced
1/2 cup canned or fresh diced tomato
1 ounce Sherry or Port
1/3 cup flour
4 cups shrimp or chicken stock
1 lb crawfish tails
4 green onions, sliced
1/2 cup chopped parsley

In a large skillet or braising pan, melt the butter and add the onion, celery, bell pepper and bay leaves. Sweat (saute without browning) for 20 minutes or until the vegetables are very soft and the onions are clear. Add in the Bayou Seafood Blend, garlic, tomatoes and sherry. Saute for 3 minutes. Add in the flour and stir to create a paste. Saute for 2 minutes. Add in the stock and crawfish. Bring to a boil. Reduce to a simmer and cook for 20-30 minutes. Taste and adjust with salt if needed. Before serving stir in the green onions and parsley. Serve over steamed rice. 

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