Darwell's - Crawfish Etouffee
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 bunch
Celery (medium diced)450 g
Unsalted Butter1 large
Onion (medium diced)1 tbsp
Garlic (minced)1 cup
All-Purpose Flour1 cup
Heavy CreamDirections:
1
Saute the celery in butter on low to medium heat until the celery becomes tender
2
Add the onion, bell pepper, spices, and garlic
3
When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables
4
Cook thoroughly until the roux starts to brown slightly
5
Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added
6
Finish by adding the crawfish tail meat
7
Simmer on low heat for approximately 15 minutes
8
Serve over rice and/or French bread and garnish with parsley
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results