Empty My Fridge
My Crawfish Étouffée (Paul Prudhomme Approved) | Chef Jean-Pierre
Ingredients
- Butter½ cups
- Flour¾ cups
- Onion · diced2 cups
- Celery · diced2 cups
- Bell pepper · diced1
- Creole seasoning3 tbsp
- Scallion · diced1
- Tomato · chopped1 cup
- Garlic · chopped1 ½ tbsp
- Worcestershire sauce2 tbsp
- Hot sauce1 tbsp
- Stock24 oz
- Lobster1 lb
Instructions
- In a Dutch oven over medium heat, heat the clarified butter. Add the flour and cook, stirring constantly, until golden brown.
- Add the diced onion and sauté for a couple of minutes.
- Add the Creole seasoning, celery, bell pepper and the white parts of the scallions. Then add the tomatoes, garlic, Worcestershire sauce, hot sauce, and salt and pepper to taste.
- Cook on very low heat for about 45 minutes, until all the vegetables are tender.
- Add the green parts of the scallions and the crawfish tails.
- Serve with cooked rice.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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