Crawfish Étouffée - Stephanie Harris-Uyidi

Name: Crawfish Étouffée - Stephanie Harris-Uyidi
Ingredients: ⅓ cup all-purpose flour; ¼ cup (½ stick) unsalted butter; 1 cup finely diced celery (about 3 stalks); 1 cup finely diced white onion (1 small onion); 1 cup diced bell pepper, any color (1 small pepper); 2 large scallions, green and white parts, with 2 tablespoons reserved for garnish; 2 cloves garlic, minced; 2 cups lobster stock, seafood stock, vegetable broth; 2 large Creole tomatoes, diced, or 1 cup canned tomatoes; 2 teaspoons of blackening seasoning; Sea salt and freshly ground black pepper to taste; 1 pound cooked, shelled Louisiana crawfish tails; 4 cups warm cooked white rice as desired; Hot sauce, optional

poshpescatarian.com

Crawfish étouffée is rich, cozy, and full of Louisiana flavor—tender crawfish simmered in a silky, savory sauce served over warm rice.

View full recipe on poshpescatarian.com

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Ingredients

⅓ cup all-purpose flour
¼ cup (½ stick) unsalted butter
1 cup finely diced celery (about 3 stalks)
1 cup finely diced white onion (1 small onion)
1 cup diced bell pepper, any color (1 small pepper)
2 large scallions, green and white parts, with 2 tablespoons reserved for garnish
2 cloves garlic, minced
2 cups lobster stock, seafood stock, vegetable broth
2 large Creole tomatoes, diced, or 1 cup canned tomatoes
2 teaspoons of blackening seasoning
Sea salt and freshly ground black pepper to taste
1 pound cooked, shelled Louisiana crawfish tails
4 cups warm cooked white rice as desired
Hot sauce, optional