Crawfish Étouffée Recipe

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Servings: 12

Ingredients

1/2 stick butter (1/4 cup)
3/4 cup canola oil
3/4 cup unbleached all-purpose flour, plus 3 tablespoons for later in the process
2 cups chopped celery (about four stalks)
2 cups chopped yellow onion
2 cups chopped green bell pepper
6 cloves garlic, minced
4 cups chicken stock
1 28 ounce can chopped tomatoes
3 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon black pepper
Tabasco sauce to taste
2 pounds crawfish tails
1/2 cup heavy cream (optional)
Sliced scallions (for garnish)
Prepared white or brown rice

View Full Recipe at Southern Boy Dishes

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