Crawfish Or Shrimp Etouffee

• 1/4 cup vegetable oil
• 6 tablespoons all-purpose flour
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 3 garlic cloves, finely chopped
• 2 cups crawfish stock or 2 cups bottled clam juice
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 6 tablespoons butter
• 8 green onions, thinly sliced
• 2 lbs crawfish tails, peeled or 1 1/2 lbs peeled and deveined shrimp
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 cup minced fresh parsley
• 1/2 teaspoon hot pepper sauce
• 3 cups hot cooked white rice

1. In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
2. Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
3. Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.
4. soften.
5. Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute
6. Stir in the basil, thyme, cayenne, and salt.
7. Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
8. In a large skillet, melt 3 tablespoons of the butter over med. heat.
9. Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
10. Stir in the lemon juice and Worcestershire sauce.
11. Add the crawfish mixture to the roux base.
12. Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
13. Stir in the parsley and hot-pepper sauce.
14. To serve, divide the rice among 6 serving plates and spoon the mixture over rice.

vegetable oil, allpurpose, onion, green bell pepper, stalks celery, garlic, crawfish stock, basil, thyme, cayenne, salt, butter, green onions, crawfish tails, lemon juice, worcestershire sauce, fresh parsley, hot pepper sauce, hot cooked white rice

Taken from www.food.com/recipe/crawfish-or-shrimp-etouffee-538683 (may not work)