CRAWFISH ÉTOUFÉE

Name: CRAWFISH ÉTOUFÉE
Ingredients: 3/4 pound unsalted butter, divided; 1 jumbo yellow onion, medium dice; 1 large green bell pepper, diced; 1 rib of celery, medium dice; 2 Louisiana crawfish tails, with fat; Salt and black pepper to taste; 1/4 cup all-purpose flour; 2 quarts strong shellfish stock (can substitute chicken stock); 4 bay leaves; 2 sprigs thyme; 4–5 dabs Tabasco; Lemon (optional); 3 cups Louisiana rice, medium grain (or preferred rice) or grits; Scallions, for garnish

CRAWFISH ÉTOUFÉE was pinched from <a href="http://thelocalpalate.com/recipes/crawfish-etoufee/" target="_blank">thelocalpalate.com.</a>

INGREDIENTS

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3/4 pound unsalted butter, divided

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1 jumbo yellow onion, medium dice

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1 large green bell pepper, diced

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1 rib of celery, medium dice

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2 Louisiana crawfish tails, with fat

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Salt and black pepper to taste

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1/4 cup all-purpose flour

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2 quarts strong shellfish stock (can substitute chicken stock)

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4 bay leaves

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2 sprigs thyme

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4–5 dabs Tabasco

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Lemon (optional)

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3 cups Louisiana rice, medium grain (or preferred rice) or grits

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Scallions, for garnish

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