Crawfish Etoufee
 
Ingredients
  • 1 pound peeled crawfish tails
  • 6 tbsp butter
  • 6 tbsp of flour
  • 2 tsp minced garlic
  • 1 tsp thyme
  • 1½ tsp Cajun seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 1 small onion, diced
  • 2 stalks of celery, diced
  • 1 small green bell pepper, diced
  • ½ tsp and more to taste: salt and fresh ground black pepper
  • 4-6 cups shrimp or chicken stock ( I use 6 but you can use less depending on how soupy you prefer it)
  • 2 tsp of Panola hot sauce
  • 1 small bay leaf
  • 1 tbsp Panola All Purpose Marinade
  • ½ lemon, juiced
  • 1 can diced tomatoes
  • ¼ cup minced green onions
  • 8 cups cooked white rice
Instructions
  1. In a heavy-bottomed pot or cast iron dutch oven, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring until the roux reaches a nice golden brown color. At this point season your roux with the seasonings (cajun, salt, pepper, thyme). Next add in the onions, celery, green bell pepper and minced garlic. Cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, diced tomatoes, lemon juice, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
  2. Reduce heat to low and simmer uncovered for 25 minutes. Stir in the crawfish and green onions and simmer for 5 minutes. Serve with rice.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/01/21/the-best-crawfish-etouffee-ever/