Classic Crawfish Etouffee
|Crawfish tails with fat||2 Pound|
|Hot sauce||2 Teaspoon|
|Pepper red||1⁄4 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , chopped|
|Onions||2 Large, chopped|
|Green peppers||2 Large, chopped|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Remove package of fat from crawfish tails, and set aside.
Sprinkle crawfish with hot sauce and 1/4 teaspoon red pepper; set aside.
Combine vegetable oil and flour in a 4 quart Dutch oven.
Cook mixture over medium heat, stirring constantly, until roux is chocolate colored
Stir in celery and next 3 ingredients; cook until vegetables are tender, stirring often.
Add crawfish tails and water; cook over low heat, uncovered, 15 minutes, stirring occasionally.
Stir in 2 tablespoons crawfish fat salt, and pepper; simmer 5 minutes.
Serve over rice.