Mamas Crawfish Etouffee

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup all-purpose flour
• 1 onion, preferably Vidalia, chopped
• 2 stalks celery, chopped
• 1/2 green bell pepper, cored, seeded and chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 5 green onions, green part only, chopped
• 2 cloves garlic, very finely chopped
• 2 cups fish or shrimp stock (see page 132) or water
• 2 pounds crawfish tails, cooked
• Hot sauce, for seasoning
• Coarse salt and freshly ground black pepper
• $20,000 Rice Pilaf (page 158), for accompaniment

1. In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2. Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
3. Add the onion, celery, and bell pepper and cook, stirring constantly, until the vegetables are wilted and lightly golden, about 5 minutes.
4. Add the parsley and green onion tops and stir to combine.
5. Add the garlic and cook until fragrant, 45 to 60 seconds.
6. Add the fish stock and stir to combine.
7. Bring to a boil over high heat.
8. Decrease the heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.
9. Add the crawfish and stir to combine.
10. Cook until heated through, 5 to 7 minutes.
11. Season with hot sauce.
12. Taste and adjust for seasoning with salt and pepper.
13. Serve with rice pilaf.

unsalted butter, allpurpose, onion, stalks celery, green bell pepper, parsley, green onions, garlic, fish, crawfish tails, sauce, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/mama-s-crawfish-etouffee-380360 (may not work)