Twelfth Night, the official start of Mardi Gras season, is a great time for this classic crawfish etouffee recipe!
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cloves garlic, minced
6 tablespoons butter
4 tablespoons flour
2 bay leaves
2 sprigs fresh thyme
2 – 1/2 cups chicken stock
1 cup peeled, seeded and diced tomatoes
1 – 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
1. Chop the trinity (onion, green bell pepper and celery), parsley, green onions and minced garlic. Set aside.
2. Make a roux by melting butter in a large skillet over medium heat and stirring in the flour. Cook and stir constantly for about 20 minutes or until caramel colored.
3. Add the trinity, garlic, bay leaves and thyme. Cook until vegetables are soft — about 6 to 8 minutes. Add chicken stock, tomatoes, salt, red pepper, hot sauce and Worcestershire sauce. Bring to a boil.
4. Skim surface, reduce heat to a simmer and cook uncovered for 30 minutes, stirring occasionally.
5. Add crawfish tails with fat, lemon juice, green onions and parsley. Cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary.
7. Serve over hot, cooked rice. Garnish with green onions.
Enjoy sharing this classic crawfish etouffee recipe with friends and family at your Mardi Gras celebrations!