Crawfish Etouffee

Serves 8-10

Ingredients

  • 2 sticks butter
  • 1 cup olive oil
  • 3-4 onions, chopped
  • 3 stalks celery, chopped
  • 2 green peppers, chopped
  • 10 cloves garlic, chopped
  • 2 bay leaves (fresh if possible)
  • 1┬ácan Rotel tomatoes
  • 1┬ácan 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)
  • ½ cup chopped parsley
  • ½ cup chopped green onion tops (scallions)

How-to

  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 and stir
  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