1870 Banana Courtyard French Quarter

Crawfish Etoufee: Main Dish

Servings: 6

Ingredients:

• 

  4 cups chopped onions

• 

  1 cup chopped green bell pepper

• 

  2 cups chopped celery

• 

  4 tablespoons chopped garlic

• 

  1 can chicken stock

• 

  1 lb crawfish tails (frozen are ok)

• 

  2-4 tablespoons LA Hot Sauce (less if Tabasco)

• 

  1 pinch cayenne pepper

• 

  dash lemon juice

• 

  3 teaspoons Creole Seasoning (Zatarain's brand, or see our 'Creole Seasoning' recipe)

• 

  Optional garnish: sprinkle finely chopped green onions and flat leaf Italian parsley

Step 1:

Add the seasonings and ¿holy trinity¿ to the roux. In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes. Now, add crawfish, then cook 10 more minutes. Serve over rice