1/2 cup oil or margarine
1/2 cup flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 cloves garlic, minced
2 1/2 cups fairly rich shrimp broth
1 tablespoon lemon
1/2 cup crawfish fat, substitute 3 to 4 tablespoons crawfish liquid or crawfish stock*
1 tablespoon lemon juice
1 teaspoon salt, omit if using crawfish stock
1 teaspoon fresh parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
1 pound frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice
Make a medium dark roux by whisking the flour into the oil over medium heat and cooking, stirring constantly, until the mixture is the color of chocolate. Add the onion along with the celery and garlic, and saute over medium low heat until vegetables are tender, about 10 minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to a rapid simmer, reduce to a low simmer, add the scallions, and simmer just until the crawfish are tender, about 10 minutes. Adjust seasonings. To serve, mound some rice in a plate, and ladle some of the etouffee on top. Serves 4.
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