Cajun Crawfish Etouffee
I hear America Cooking, B. Fussell
½ pound butter
½ cup all purpose flour
½ cup each onion, celery, and sweet bell pepper
2 garlic cloves, minced
1 teaspoon each salt and cayenne pepper
½ teaspoon each white and black pepper
¼ teaspoon thyme
2 cups hot fish stock (crawfish if possible)
2 pounds peeled crawfish tails (plus crawfish fat if possible)
1 cup chopped green onions, with tops
¼ cup brandy
Make roux of ¼ pound of butter and flour, stir over low heat stirring constantly until flour is dark brown, 20 to 30 min
Add the chopped vegetables and seasonings; cook until the vegetables are slightly softened. Gradually stir in the hot stock and let simmer 15 minutes to thicken.
Add the crawfish, green onions, and remaining stick of butter and brandy and bring to a simmer. Cover tightly, remove pan from heat and let sit 15 minutes. Serve in heated soup bowls or deep plates around a mound of rice.
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