Chef Kenny Veron's Crawfish Etouffee
Ingredients
1 lb Salted Butter
1 cup flour
8 medium onions diced
2 bell peppers diced
6 toes of garlic diced
1 large can tomato paste
1 gallon crawfish stock
5 lbs Louisiana Crawfish tails
2 cans Rotel
Recipe
Melt butter and sift in flour to make blonde rue.
Add onions and bell peppers in rue until vegetables are clear
Fry off tomato paste.
Add garlic and Rotel.
Cook about 10 minutes brings to a boil to thicken rue.
Add crawfish tail and cook for about 10 minutes on medium heat.
Add crawfish stock and cook for 20 minutes on simmer add salt and pepper to taste
Serve over rice.
