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INGREDIENTS
2 cups vegetable oil
1 large onion, diced (about 2 cups)
3 cups all purpose flour
1 gallon crawfish stock
2 pounds fresh, peeled Louisiana crawfish tails with fat
2 teaspoons freshly ground black pepper
2 tablespoons salt
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced garlic
1 bunch of scallions (green and white parts), finely chopped (about 1/2 cup)
1 bay leaf
3 cups steamed white rice
PROCEDURE
- To a large stockpot over medium heat, add the oil. Add the onions and saute for 3 to 4 minutes, until translucent. Add the flour and whisk until smooth. Cook for 4 to 5 minutes, until the roux is light brown. Add the stock and bring to a simmer.
- While the mixture simmers, in a large mixing bowl combine the crawfish tails and their fat, black pepper, salt, paprika, cayenne and garlic.
- When the stock has simmered for 10 minutes, incorporate the seasoned crawfish tails into the pot. Scrape the bowl with a rubber spatula to ensure that none of the seasoning is left behind. Add the scallions and bay leaf and simmer for an additional 20 minutes. Discard the bay leaf and serve the crawfish etouffee with steamed rice.
