Crawfish Etouffee | Louisiana Kitchen & Culture

Ingredients

• 8 oz butter (2 sticks)
• 3 cups onions, diced
• 1 cup bell pepper, diced
• 1 cup celery, diced
• 2 tablespoons fresh garlic, chopped
• 1 quart rich shrimp stock
• 1 tablespoon red pepper
• 1 teaspoon black pepper
• 2 tablespoon Randol's all purpose seasoning
• 12 oz blonde roux (6 oz clarified butter + 6 oz flour)
• 2 lbs crawfish, peeled
• 1/2 cup thinly sliced green onions