Crawfish consumption really gets into high gear during the Lenten season. Growing up in Crowley, Louisiana, which is surrounded by rice fields that converted to crawfish ponds during the off season, there was no shortage of the tasty crustacean.
1/4 pound butter
3 cups minced onions
1 tablespoon minced garlic
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon flour
1 cup chicken broth
1 tablespoon Tony Chachere's Creole Seasoning
1 teaspoon paprika
1 teaspoon hot sauce
1 pound crawfish tails
1 tablespoon water
1/4 cup chopped green onions
2 tablespoons chopped parsley
1. Heat butter over a medium heat in a medium saucepot. Saute onions and garlic until onions begin to turn clear.
2. Add thyme and flour and cook for 1 minute, being careful not to brown flour.
3. Add chicken broth, Tony Chachere's Creole Seasoning, paprika and hot sauce. Cook for an additional 2-3 minutes.
4. Stir in crawfish tails. Rinse out bag crawfish tails were in with 1 tablespoon of water and add water to pot. Cover and simmer for 10 minutes, stirring occasionally.
5. Stir in green onions and parsley. Serve with steamed rice.
Yields 4 servings of etouffee.
Recipe compliments of Chef Patrick Mould.