Crawfish Etouffee

Step 1

Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.

Step 2

In a pan melt all the butter.

Step 3

Add the chopped onions, bell pepper and celery (the trinity)

Step 4

Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.

Step 5

Add the flour and continue to cook a further 3 minutes.

Step 6

Add crawfish tails and cook 2 more minutes.

Step 7

Add all bay leaves, continuing to stir.

Step 8

Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.

Step 9

Add the Parsley and green onions and cook for another 5 minutes.

Step 10

Remove bay leaves.

Step 11

Serve over rice.