How to make CRAWFISH ETOUFEE

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

Cook bacon in a large heavy-duty saucepot over medium-high heat until rendered – app. 3-4 minutes.

Add butter, scallions, garlic, celery, onions, tomatoes and peppers and cook until soft – app 8 minutes.

Stir in thyme, paprika, cayenne, salt and pepper and cook for about 2 minutes.

Stir in flour, cook for about 2 minutes and then slowly add stock and bring to a boil.  Reduce the heat to medium and continue cooking until reduced by one-third – app. 12 – 15 minutes. 

Add crawfish, cook until hot.  Stir in cream, hot sauce, Worcestershire Sauce and parsley.

Serve with rice and pass more hot sauce.

Sprinkle with extra parsley, if desired.

BUON MANGIATA!