Étouffée, by Garth



3 large onions

2 bell pepper

4 celery stalks

4 green onions

garlic 2T

cayenne pepper 1/2T add more if you want it blazing hot!

black pepper 1T

dried thyme 2T

ground bay leaf 1T

1/2T filet

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

salt to taste 2T

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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