Étouffée, by Clay



 2 large onions

4 bell pepper

4 celery stalks

4 green onions

garlic 2T

cayenne pepper 1/2T

black pepper 1T

thyme 2T

ground bay leaf 2T

roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour

salt to taste

honey 1/4th C

6#s southeast Texas crawfish tails. NOT CHINESE!

1 small organic tomato paste

1 C light soy

1 quart seafood stock or V8

Fresh organic parsley chopped

green onion tops chopped

serve over rice with green onion and chopped parsley












method:

I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.

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