Crawfish Étouffée

INGREDIENTS:

Roux (see recipe below)
2 yellow onions, chopped
6 stalks celery, chopped
2 bell peppers,chopped6 cloves garlic, minced
2 bay leaves
2 - 4 cups shrimp or fish stock (store bought or see below for my homemade recipe)
1 Tablespoon Cajun seasoning, (like Tony Creole seasoning)
Hot sauce to taste (I prefer Louisiana Hot Sauce)
2 teaspoons Worcestershire Sauce1 Tablespoon paprika
2 lbs crawfish tails
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
salt/ pepper1/2 cup white wine
Cooked white rice

PREPARATION:
1. If you are making your own stock start that a couple of hours ahead and leave to simmer on the stove (see recipe below.) Otherwise, chop all your vegetables and gather all ingredients first! Once you start your roux you will not be able to gather or chop anything.

2. Make your roux (see directions below) or if you're in a rush you can use a store bought ready made roux. (I've tried these before and they work very well in a pinch!)

3. When your roux is ready, add the onions, peppers, celery and garlic and continue cooking for about 10 more minutes or until tender. Then add the stock, bay leaves, Cajun seasoning, Hot sauce, Worcestershire Sauce, paprika, and a little salt and pepper and bring to a boil. Lower heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

4. Add the crawfish tails along with any liquid in the packaging (if you're using prepackaged crawfish. However, leftover meat from a crawfish boil is the best!) Stir in parsley, lemon juice, green onions, and white wine and cook for about another 15 minutes. Adjust to taste with more salt and Hot sauce. Serve over hot rice.

SHRIMP STOCK:
4-6 cups shrimp shells (ask your grocer or favorite local seafood restaurant)
1 onion, quartered
1 lemon halved
2 sprigs of parsley
2-4 cups white wine (optional)

Fill a large stock pot with all ingredients and fill the rest of the way with water. Bring to a rolling boil. Skim off any foam as it cooks. Reduce heat to a medium simmer and allow to cook for 2 hours. Strain all ingredients and reserve stock. Use immediately or freeze in plastic containers.

ROUX:
Start with a cast iron pan or dutch oven pot. Turn the heat up under the empty pot. Once pot is heated add 1/4 cup peanut oil. When oil is rippling hot add a stick of butter. Lower the heat to medium and SLOWLY add 1/2 cup of flour incorporating a little bit at a time. Stir CONSTANTLY with a large flat-head wooden spoon. Stir constantly until the color is dark mahogany, or dark carmel color. Do NOT walk away, keep stiring! This may take as long as 30 – 45 minutes or longer. Do NOT try to cut this process short! The roux makes the flavor of the dish and rushing will lead to burning. *If you see black specks in your roux that means it's burned and you have to wash out your pot and start over.