CRAWFISH ÉTOUFFÉE

MAKES 6 SERVINGS

Courtesy of Mechelle Fruge-Ryder

·         3 tablespoons canola oil

·         ¼ cup all-purpose flour

·         6 tablespoons butter

·         1 large onion, chopped

·         ½ green bell pepper, seeded

and chopped

·         ½ yellow bell pepper, seeded

and chopped

·         ½ red bell pepper, seeded and

chopped

·         1 stalk celery, chopped

·         3 cloves garlic, minced

·         4½ teaspoons salt

·         4½ teaspoons ground black

pepper

·         ½ teaspoon cayenne pepper

·         ½ teaspoon smoked paprika

·         ¼ teaspoon ground thyme

·         2 (8-ounce) cans tomato sauce

·         1¾ cups seafood or chicken stock

·         1 cup half-and-half

·         1 pound cooked crawfish tail

meat

·         1 bunch green onions, sliced,

plus more for garnish

·         4 cups hot cooked rice

·         ½ cup finely chopped parsley

1. In a large pot or Dutch oven,

heat oil over medium-low heat.

Whisk in flour, and cook about

15 minutes or until roux is the

color of chocolate. Increase heat

to medium; add butter and onion,

and cook 5 minutes.

2. Stir in bell peppers, celery, garlic,

salt, black and cayenne pepper,

paprika, and thyme; cook 7 minutes

or until vegetables are softened.

3. Add tomato sauce and stock;

bring to a boil, and cook for 3

minutes or until slightly thickened.

Reduce heat to a simmer; stir in

half-and-half, and cook 10 minutes.

4. Stir in crawfish and green onion;

cook 5 minutes more or until crawfish

is warmed through. Serve over rice,

and top with parsley. Garnish with

green onion, if desired.