Thursday, February 23, 2017

Crawfish Etouffee

Crawfish Etouffee
Servings: 5 or 6

6 oz. bacon, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 Tbsp. mashed potato flakes (or 1 Tbsp. potato flour)
2 c. chicken stock
8 oz. crushed tomatoes
1 lb. crawfish tail meat
2 Tbsp. Worcestershire sauce
2 Tbsp. hot sauce
2 bay leaves
1 Tbsp. lemon juice
1 Tbsp fresh thyme, minced (or 1 tsp. dried thyme)

In a high-sided saute pan, brown the bacon over medium heat. Remove from pan and set aside.

Add in the celery, bell pepper, and onion and cook until soft - about 5 minutes. Whisk in the potato flakes and saute for 1 minute. Whisk in the stock, tomatoes, crawfish, Worcestershire sauce, hot sauce, bay leaves, lemon juice, and thyme. Season with salt and pepper. Bring to a simmer and cook for 8 to 10 minutes, until bubbly and thickened.

Stir in the bacon, and remove bay leaves. Serve over Celery Root Risotto.

Notes: We haven't tried this recipe yet.

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