Crawfish Etouffee

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a 12" cast iron skillet over medium high heat for about 5 minutes

Step 2

Add in flour continuously stirring till a peanut butter brown color, turn off the heat

Step 3

Stir in the chopped up peppers, onions and celery (chop up pretty small) and cook until the onions are translucent about 2 minutes return the heat to medium medium low stir in the chopped garlic and bay leaves.

Step 4

While the trinity cooks mix up your seasoning mix stir in a little seasoning at a time to build flavor

Step 5

Whisk in stock one cup at a time making sure it is incorporated and smooth bring to a boil and cook till slightly thickened about 2 minutes

Step 6

Add the crawfish and cook until they tighten in appearance 2 to 3 minutes turn off the heat and stir in half the green onions

Step 7

Serve immediately over fluffed rice

Step 8

In about a 1/4 stick of butter saute the onions, peppers and celery till you get a little color on them

Step 9

To make crawfish pies thicken the left over etouffee with a water cornstarch slurry add some panko bread crumbs a little at a time to get the thickness you want that would hold up in a pie