New Orleans Style Crawfish Étouffée

• 1/2 cups Vegetable Oil
• 1/2 cups Flour
• 1 cup Yellow Onion, Chopped
• 1/2 cups Bell Pepper, Seeded And Chopped
• 1/2 cups Celery, Thinly Sliced
• 1 Tablespoon Fresh Parsley, Finely Chopped
• 1 Tablespoon Garlic, Finely Chopped
• 1 pound Crawfish Tails
• 1 teaspoon Salt
• 1/8 teaspoons Black Pepper
• 1/8 teaspoons White Pepper
• 1/8 teaspoons Cayenne Pepper
• 1/8 teaspoons Dried Thyme
• 1 whole Bay Leaf
• 1/3 cups Green Onion Tops, Thinly Sliced
• 1 cup Chicken Broth
• 2 cups Hot Water, Approximately
• 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

1. 1.tssemble the chopped onion, bell pepper, celery, parsley and garlic for the etouffee; set aside.
2. 2.tn a black cast iron pot, heat the oil over medium high heat.
3. 3.take a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.
4. 4.teduce the heat to medium and cook until a medium brown roux is formed.
5. 5.tdd the onion, bell pepper, celery, parsley and garlic and saute until translucent, about 5 minutes.
6. 6.tdd the crawfish tails, salt, black pepper, white pepper, red pepper, thyme, oregano, bay leaf, green onion tops and parsley. Mix well.
7. 7.tdd chicken broth and bring to a boil, then lower the heat and simmer until the crawfish tails are tender. About 12 minutes.
8. 8.tontinue to gently stir.
9. 9.thortly before serving, heat the etouffee slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy.
10. 10.terve over hot long grain boiled rice.
11. 11.tarnish with the sliced green shallot tops.

vegetable oil, flour, yellow onion, bell pepper, celery, fresh parsley, garlic, crawfish tails, salt, black pepper, white pepper, cayenne pepper, thyme, bay leaf, green onion, chicken broth, water, rice

Taken from tastykitchen.com/recipes/soups/new-orleans-style-crawfish-etouffee/ (may not work)