Crawfish Etouffee

Ingredients

• 2 lbs crawfish and fat
• 2 yellow onions, chopped
• 1 stalk celery
• 1 bell pepper, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, minced
• 3 tbs oil
• 3 tbs flour
• 1 C chicken or vegetable stock
• 2 sticks butter (8 oz)
• 2 tsp paprika
• 2 tsp salt
• 1½ Tony Cacherie
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp red pepper
• ½ tsp Colman's dry mustard
• 1 tsp basil
• ½ tsp thyme
• 3 tbs parsley flakes
• 6 green onions

Directions

1. In sauté pan, melt the butter over medium heat.
2. When fully melted, turn off the heat and add crawfish, crawfish fat, garlic, parsley, basil, green onions, and seasonings.
3. Allow the crawfish to steep in the seasoned butter until you're ready to add them to the stock. This will season them without overcooking.
4. Make dark brown roux with flour and oil in black iron pot.
5. Add the onion, bell pepper, jalapeno and celery and remove from heat. Stir mixture until cool (about 5 minutes).
6. In separate pot, bring the stock to a boil and add 1 C to roux mixture. Incorporate fully and bring mixture back to low boil for 5 minutes.
7. Add crawfish mixture to roux mixture and simmer for 20 minutes. Sprinkle with parsley and serve over rice.