Shrimp or Crawfish Etouffee Print Email

1 stick (1/4 pound) butter
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 pound peeled crawfish tails or shrimp
1 tsp chopped garlic (optional)
2 bay leaves
1 TBS flour
1 cup water
1 tsp salt
1/4 tsp cayenne
2 TBS chopped parsley
3 TBS chopped green onion

Melt the butter in a large skillet over medium high heat. Add the onions, celery, and bell peppers and saute until soft and golden, 10-12 minutes. Add the crawfish and bay leaves. Reduce to medium, add garlic if using and cook for two minutes. Add the shrimp, salt and cayenne and cook just until the shrimp or crawfish are done (3-4 minutes for shrimp, 8 minutes for crawfish).

Dissolve the flour in water and whisk into the seafood mixture, stirring and cooking until the mixture thickens, about 4-6 minutes. Stir in the green onions and cook for about two minutes longer. Remove bay leaf and serve immediately over steamed rice. Adapted from Emeril Lagasse