New Crawfish Etouffee

• 1 1/4 teaspoon salt
• 1 teaspoon sweet paprika
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon white pepper
• 18 teaspoon cayenne
• 1 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped celery
• 1/2 cup apple juice
• 5 tablespoons all-purpose flour, browned (see note)
• 2 cups fish stock
• 1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
• 2 cups cooked long-grain white rice

1. To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside.
2. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
3. Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet.
4. Stir and cook, scraping the bottom of the skillet, about 2 minutes.
5. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
6. Add the browned flour and remaining seasoning mix, and stir until a paste forms.
7. If necessary, add small amounts of stock to moisten the flour.
8. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
9. Stir in the stock and bring to a boil, stirring constantly.
10. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately.
11. Serve over rice.

salt, sweet paprika, onion powder, garlic, dry mustard, black pepper, white pepper, cayenne, onions, green bell peppers, celery, apple juice, flour, fish stock, crawfish, white rice

Taken from cooking.nytimes.com/recipes/11509 (may not work)