Categories: Crawfish

Ingredients

• 3 TBSP bacon fat or canola oil
• 1 1/2 cups minced onions
• 1 cup minced celery
• 3/4 cup minced green bell pepper
• 2 tsp minced garlic
• 1 TBSP mild paprika
• 1/4 tsp ground white pepper
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cayenne
• Salt as needed
• 1/4 cup all-purpose flour
• 2 cups fish or chicken broth, or as needed
• 1 1/4 pound crawfish tail meat with fat
• 3 TBSP butter
• 1 cup thinly sliced scallions
• 1/4 cup basil
• 2 TBSP parsley, chopped

Directions

1. Heat the bacon fat (or canola oil) over

2. medium heat until it shimmers.

3. Add onion and saute, until translucent.

4. Add celery, bell pepper, and garlic.

5. Cover and cook over low heat stirring

6. occasionally, until tender.

7. Add paprika, white and black pepper,

8. cayenne and 1/2 tsp of salt.

9. Saute, for about 1 minute.

10. Sprinkle the flour over the mixture, stir

11. constantly until the mixture is thick.

12. Add the broth and stir well to work out any

13. lumps.

14. Simmer over medium heat.

15. Add crawfish and their fat, cover pot and

16. cook over very low heat; 8-10 minutes.

17. Add a little more broth as needed throughout

18. the cooking time if the etouffee is getting
19. too thick.

20. Season to taste with additional salt and

21. pepper.

22. Add the butter, green onions, basil and

23. parsley and stir to combine.

24. Serve over rice.

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