Crawfish Étouffée
MAKES 4 TO 6 SERVINGS
¼ cup unsalted butter1 cup chopped sweet onion½ cup chopped celery½ cup chopped red bell pepper½ cup chopped orange bell pepper2 cloves garlic, minced3 tablespoons all-purpose flour½ cup dry sherry1 cup seafood stock1 tablespoon hot sauce2 dried bay leaves2 teaspoons kosher salt½ teaspoon ground black pepper1 (16-ounce) package frozen crawfish tails, thawed and drainedEssential Long-Grain Rice (recipe on page 40)Garnish: chopped fresh parsley
1. In a large skillet, melt butter over medium heat. Add onion, celery, bell peppers, and garlic; cook, stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring until combined and lightly toasted, 1 to 2 minutes. Slowly add sherry, stirring until fully combined and smooth. Stir in stock, hot sauce, bay leaves, salt, and black pepper.…
