Crawfish Etouffee
Serves 8-10
Ingredients
- 2 sticks butter
- 1 cup olive oil
- 3-4 onions, chopped
- 3 stalks celery, chopped
- 2 green peppers, chopped
- 10 cloves garlic, chopped
- 2 bay leaves (fresh if possible)
- 1 can Rotel tomatoes
- 1 can diced tomatoes
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp cayenne pepper
- juice of 1 lemon
- 3 lbs peeled crawfish tails (depending on the time of year, about 5-6 lbs of crawfish yields 3 lbs of crawfish tail meat)
- ½ cup chopped parsley
- ½ cup chopped green onion tops (scallions)
How-to
- Saute olive oil and butter until sizzing
- Add onions and cook on medium flame for a minute
- Add the celery and the bell peppers
- Add garlic and bay leaf
- Add the Rotel tomatoes and diced tomatoes
- Add Worcestershire sauce, salt and cayenne
- Add juice of 1 lemon
- Cover and simmer on medium-low for about 30-40 minutes, until the vegetables are soft
- Add the crawfish and stir
- Add parsley and green onion tops/scallions
- Turn up the flame for 2-3 minutes
- Turn off stove and let sit at least another 30 minutes to get all the flavors in there