Mother's crawfish etouffee


by Eyewitness News

Posted on August 15, 2009 at 4:02 PM

Updated Monday, Mar 25 at 11:24 AM

Chef Jerry Amato of Mother's gives a recipe for Crawfish Etouffee

1 cup clarified butter

2 cups onion

2 cups bell pepper

1 cup celery

cup garlic

cup fresh thyme, picked off stems

cup fresh basil, chopped

cup oregano, chopped

2 tsp. salt

tsp white pepper

tsp. cayenne pepper

1 lb. crawfish ground

cup hot sauce

cup white wine

4 qt. crawfish or any seafood stock

1 cup tomato roux

3 lbs. crawfish

2 cups green onion

In a skillet, add half the clarified butter and saut 4 lbs. of crawfish, at a time. Take lb. of the sauted crawfish and run through a processor and reserve.

In a 20 qt. black kettle, heat remaining clarified butter. Saute onions, bell peppers, and celery. Add ground crawfish and cook. Add garlic, thyme, basil and oregano, salt, white pepper, cayenne. Add hot sauce let cook a couple of minutes and then deglaze with white wine. Add crawfish stock and bring back to a boil and reduce to simmer. Cook about 20 minutes. Add tomato roux, whisking until roux and stock are blended. Add rest of crawfish and cook about 20 minutes, making sure nothing sticks to the pot. Add green onions and serve over rice.