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Crawfish Etouffee

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A Texas girl's version of etouffee... Lousiana boy hubby loves it so I must be doing something right!

Cuisine: CajunMain Ingredient: Crawfish

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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

2 tablespoonscooking oil

2 tablespoonsflour

1 1/2 cupscanned low-sodium chicken broth; or homeade stock

2 tablespoonTomato paste

1 green bell pepper; chopped

2 ribs celery; chopped

2 onions; chopped

1/2 tablespoonGarlic; chopped

1 bay leaf

2 teaspoonssalt

1/2 teaspooncayenne

1/2 teaspoonfresh-ground black pepper

1/2 teaspoondried thyme

1 1/2 poundsCrawfish

2 scallions; including green tops, chopped

Rice; boiled or steamed

Crawfish Etouffee Preparation

In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Whisk in tomato paste.

Stir in the bell pepper, celery, onions, garlic, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

Add the crawfish and scallions and simmer until for about 3 minutes. Serve the ?touff?e over the rice.