A Crazy Good Crawfish Etoufee

“Beads and Bling – It’s a Mardi Gras Thing”! Enjoy a sense of Mardi Gras without leaving home! Make this delicious New Orleans treat, blow up a few balloons, put on a fancy mask, toss some confetti and enjoy.

INGREDIENTS

• 4 slices bacon – finely chopped
• 8 tbs butter – unsalted
• 6 -7 scallons – finely chopped
• 4 garlic cloves – finely chopped
• 2 celery stalks – finely chopped
• 1 yellow onion – finely chopped
• 1 large tomato – seeded, finely chopped
• 1 yellow, red or orange pepper – finely chopped
• 1-2 tsp paprika – or to taste
• freshly ground black pepper – to taste
• pinch of cayenne – or to taste
• kosher salt – to taste
• ¼ cup flour
• 2 ½ cups fish or chicken stock
• 1/3 cup heavy cream
• 3 tbs louisiana hot sauce – to taste
• cooked white rice
• 2 lbs crawfish tails – par-cooked, peeled
• 2 tsp worcestershire sauce
• 1/3 cup parsley – chopped
• extra parsley – for garnish

METHOD

1. Cook bacon in a large heavy-duty saucepot over medium-high heat until rendered – app. 3-4 minutes.
2. Add butter, scallions, garlic, celery, onions, tomatoes and peppers and cook until soft – app 8 minutes.
3. Stir in thyme, paprika, cayenne, salt and pepper and cook for about 2 minutes.
4. Stir in flour, cook for about 2 minutes and then slowly add stock and bring to a boil.
5. Reduce the heat to medium and continue cooking until reduced by one-third – app. 12 – 15 minutes.
6. Add crawfish, cook until hot.
7. Stir in cream, hot sauce, Worcestershire Sauce and parsley.
8. Serve with rice and pass more hot sauce.
9. Sprinkle with extra parsley, if desired.

Buon Mangiata!