Crawfish Etoufee

Serves 4

1 batch Brown Roux(10 oz)*
8 oz Onion, chopped
4 oz Celery, chopped
4 oz Green Bell Pepper, chopped
1/2 Tbsp minced Garlic
16 fl oz Clam Juice**
1 Tbsp Lemon Juice
2 oz Butter
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/2 tsp Dried Thyme
1 Bay leaf
1 Tbsp Hot Sauce
12oz Crawfish Tails*** (frozen- don't thaw them)
2 Green Onions, chopped

Melt butter in a dutch oven on medium-low.
Saute Garlic, Onion, Bell Pepper, and Celery for about 10 minutes or until they soften.
Gradually spoon in the Brown Roux into the pot and stir until vegetables are evenly coated. Slowly add the clam juice, stirring as you go.
Bring to a boil, then reduce to simmer and add lemon juice, salt, black pepper, cayenne pepper, bay leaf, and thyme. Simmer about 15 minutes more to thicken it.
Add Crawfish and Hot Sauce. Simmer another 10 minutes.
Add green onions and serve over rice or quinoa.



*Make with 8oz cake flour and 4 fl oz canola oil. Click here for instructions.

**Clam Juice can be found in bottles at the store near canned tuna.

***Crawfish tails frozen in a 1 inch thick block will work fine. Its helpful to cut it into a few pieces before putting it in the pot. Make sure to get "tail only", not whole crawfish in the shell.