Louisiana Style Crawfish Etouffee Recipe

Ingredients

• Polish Sausage Links 2Lb

  Gwaltney

  100g

• Butter

  Unsalted

  1 stick or 113g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  ½ cup chopped or 51g

• Green bell pepper

  Sweet, green, raw

  ½ cup, sliced or 46g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Tomatoes

  Orange, raw

  ½ cup, chopped or 79g

• Garlic

  Raw

  2 tbsp or 17g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Tomato sauce

  Canned

  ½ cup or 123g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Sherry

  Fino, Dry - Waitrose

  1 oz or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Parsley

  Raw

  ½ cup or 30g

• Salt

  Table

  1 dash or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

Directions

1. In a 2 gallon sauce pot or dutch oven, melt butter over medium high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves.
2. Saute 3-5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved.
3. Blend crawfish tails and tomato sauce into the mixture.
4. Cook 5 minutes stirring to prevent tomato sauce from scorching.
5. Slowly add crawfish stock or water until a sauce like consistency is achieved. Add more stock as necessary to maintain consistency.
6. Bring to a rolling boil then reduce to a simmer and cook 30 minutes stirring occasionally.
7. Add sherry, green onions and parsley. Cook 5 minutes and season with salt and cayenne pepper. Serve over white rice with a few dashes of Louisiana Hot Sauce.
8. Recipe by: Julie (source: https://www.screwyism.com/louisiana-style-crawfish-etouffee/)