Crawfish Etouffee Recipe

• 1/2 c. oil or possibly margarine
• 1/2 x flour
• 1 lrg onion, finely minced
• 1 lrg celery stalk, finely minced
• 3 x fat clv garlic, chopped
• 2 1/2 c. fairly rich shrimp broth
• 1 tsp lemon
• 1/2 c. crawfish fat (substitute 3-4 Tablespoons crawfish liquid or possibly crawfish stock)*
• 1 tsp lemon juice
• 1 tsp salt (omit if using crawfish stock)
• 1 tsp fresh parsley (1 t dry)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1 x bay leaf
• 1 lb frzn crawfish, all liquid included
• 2 lrg scallion tops, sliced cooked converted rice

Directions