Copeland's of New Orleans Crawfish Etouffee
- 6 cups water
- 2 bay leaves
- 1 teaspoon lobster base
- 1 pound fresh crawfish tail meat
- Pinch black pepper
- Pinch white pepper
- Pinch cayenne
- 1 tablespoon paprika
- 1 teaspoon peanut oil
- 1 cup chopped yellow onion
- 4 teaspoons flour
- Salt to taste
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 3 tablespoons finely chopped parsley
- 6 cups cooked white rice
- Prepare a stock by bringing the water to a boil. Add bay leaves and lobster base.
Allow to boil for about 20 minutes or until the water has reduced to 5 cups of stock.
- In a mixing bowl, combine the crawfish tails with black, white, and cayenne pepper.
- Add the paprika and stir together well.
- In a medium-size pot, heat the peanut oil at a near high setting. Oil should
be hot but not smoking.
- Add the chopped yellow onion and stir until translucent.
- Add the crawfish tails and stir until they are heated and cooked through and have
attained a good bond with their fat.
- Add flour and mix well.
- Pour in stock gradually, stirring constantly, until sauce achieves a substantial
thickness and consistency.
- Season with salt to taste.
- Add the green onions, garlic, and parsley. Reduce the heat to a medium setting
and simmer for about 10 minutes more.
- Serve over a bed of cooked white rice.
If desired, you may stir in 2 to 3 tablespoons of butter to completed etouffee
for added richness.
Posted by GayleL at Recipe Goldmine 9:17:49pm 4/19/03.