Seafood › Crawfish Etouffee

Serves 10 - 12 people

• 2 sticks butter
• 1 cup olive oil
• 3 onions, chopped
• 3 stalks celery, chopped
• 2 green peppers, chopped
• 10 cloves garlic, chopped
• 2 bay leaves (fresh if possible
• 1 can Rotel tomatoes
• 1 can diced tomatoes
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp cayenne pepper
• juice of 1 lemon
• 3 lbs peeled crawfish tails (depending on the time of year, about 5-6 lbs of crawfish yields 3 lbs of crawfish tail meat)
• 1/2 cup chopped parsley
• 1/2 cup chopped green onion tops (scallions)

1. Saute olive oil and butter until sizzing
2. Add onions and cook on medium flame for a minute
3. Add the celery and the bell peppers
4. Add garlic and bay leaf
5. Add the Rotel tomatoes and diced tomatoes
6. Add Worcestershire sauce, salt and cayenne
7. Add juice of 1 lemon
8. Cover and simmer on medium-low for about 30-40 minutes, until the vegetables are soft
9. Add the crawfish. Stir them in real good
10. Add parsley and green onion tops/scallions
11. Turn up the flame for 2-3 minutes
12. Turn off stove and let sit at least another 30 minutes to get all the flavors in there