Aline's Crawfish Etouffee
Ingredients
- 1/2 cup oil
- 1/2 cup flour
- 1/2 stick butter
- 1 small onion, chopped
- 2 green onion tops, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 ripe tomato, chopped coarsely
- 2 Tbs. chopped celery
- 1 basil leaf
- 1 bay leaf
- 4 sprigs parsley
- 3 cups tail meat from boiled crawfish
- Fat from crawfish heads
- 3-4 dashes Tabasco
- Salt
- Pepper
- 2 cups cooked rice
- 1/4 cup very finely chopped green onion
Instructions
- 1
Make a medium brown roux with the oil and flour. Add the butter, allowing it time to melt and mix in.
- 2
Add the white onions and sauté until they barely brown around the edges. Add the green onions, bell pepper, and garlic, and cook until tender.
- 3
Add tomato and two cups of water. Bring to a boil and add celery, parsley, basil and bay leaves. Simmer for 10 minutes.
- 4
Add crawfish tails, crawfish fat, salt pepper, and Tabasco. Simmer for 10-12 minutes more. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both. Serve the etouffee over rice, and topped with finely chopped green onions for garnish.