Astor Crowne's Crawfish Etoufee

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by Astor Crowne

wwltv.com

Posted on March 29, 2013 at 9:34 AM

Updated Friday, Mar 29 at 9:41 AM

Yields 6 servings

1 lb. crawfish tail meat, drained

1 large onion chopped

1 large bell pepper diced

1/2 mixed garlic

1/2 enriched flour

1/4 stalk of celery chopped

1/2 bunch of parsley chopped

6 oz. tomato sauce

1/2 cup of butter

1/4 cup lobster base

1 qt. water

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1 tablespoon sweat basil

1/2 teaspoon thyme

1/2 teaspoon oregano (dry)

1 tablespoon of caramel color

1/4 cup soy bean oil

 

Bring to boil while mixing together the lobster base and water.

Saute veggies after chopping them with the soybean oil on low heat.

Add lobster stock.

Simmer on medium heat.

Melt butter and mix with flour to form a blonde roux.

Add dry spices to stock.

Add tomato sauce.

Thicken with roux.

Add caramel color.

Then add crawfish tail meat.

Cook for 10 minutes more.

Serve over rice.

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