Crawfish Etouffee (Plus Video)

africanbites.com

OrganicDoctorMom

subheading: Roux:

2 tablespoon (28.4 g) butter

2 tablespoon (30 ml) canola oil

3 tablespoon (45 g) flour

subheading: Etouffee:

½ medium (170g) onion, diced

½ cup (75g) green bell pepper, diced

⅓ cup (about 1 to 2 sticks) celery, chopped

2 teaspoon (5.6 g) garlic, minced

1 teaspoon (0.91 g) thyme, fresh or dried

1 bay leaf

1 cup (200 g) tomato, chopped

2 teaspoon Worcestershire sauce

1 teaspoon (2.30 g) paprika

2 teaspoon (24 g) Creole seasoning

1 to 2 cup (237 ml) crawfish stock, or chicken stock (adjust to desired consistency)

1 pound crawfish

2 to 3 tablespoon (7.6 to 11.4 g) parsley, chopped

2 green onions, chopped

1 teaspoon ( 4.69 g) hot sauce, optional

Salt to taste

Directions at africanbites.com

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