Crawfish Étouffée I

Makes 6 servings

Ingredients

• ⅓ cup vegetable oil
• ½ cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 2 cloves garlic, minced
• 1¼ cups chicken broth
• 1 pound peeled crawfish tails
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground red pepper
• hot pepper sauce to taste
• 4 cups hot cooked rice
• finely sliced green onion tops (optional)

Directions

1. Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
2. Lower heat and blend in flour.
3. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes.
4. Do not burn.
5. Add onion, celery, green peppers and garlic.
6. Cook, stirring, about 5 minutes.
7. Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes.
8. Serve over beds of fluffy rice; sprinkle with green onions, if desired.