Crawfish Etouffee

Recipe is from www.africanbites.com

African Bites

Ingredients

• 2 tablespoons canola oil
• 3 tablespoons flour
• 2 tablespoons butter
• ½ cup green bell pepper , diced
• ½ medium onion , diced
• 1/3 cup chopped celery (about 1-2 sticks)
• 2 teaspoons minced garlic
• 1 teaspoons thyme fresh or dried
• 1 bay leaf
• 1 cup chopped tomatoes
• 2 teaspoons Creole seasoning
• 2 teaspoons worcestershire sauce
• 1 teaspoon paprika
• 2 cups Crawfish or chicken stock adjust to desired consistency
• 1 pound Crawfish
• 2-3 Tablespoons chopped parsley
• 2 green onions , chopped
• 1 teaspoon Hot sauce (optional)
• Salt to taste

Instructions

1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
4. Then add, garlic , thyme and bay leaf – continue stirring about 2 minutes.
5. Next throw in about 1 cup chopped tomatoes, worcestershire sauce, paprika and creole seasoning and let it cook for 5 minutes.
6. Gradually pour in about 2 cups of stock, bring to a boil and let it simmer .Add the crawfish, simmer for 3-4 more minutes.
7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
8. Stir in, green onions, and chopped parsley.
9. Serve over hot cooked rice.

Crawfish stock

1. Add  a teaspoon or 2 of butter or oil to a sauce pan or skillet  . Then throw in Crawfish  shells, the remaining scraps of onion, garlic , celery  together with  aromatics like bay leaf and thyme. .
2.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it 
3. Bring to a boil, lower heat and let it simmer for 20 minutes. Remove from heat and strain using a sieve. Set stock aside