A spicy seafood stew over rice.
1/4 lb. butter
1 cup diced onions
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced tomato
2 tbsp minced garlic
2 bay leaves
1 cup flour
2 lb. crawfish tails, cleaned
1/2 cup tomato sauce
8 cups crawfish stock or water
2 tbsp sherry
1 cup sliced green onions
1/2 cup chopped parsley
Salt and cayenne pepper to taste
2 cups steamed white rice
Louisiana hot sauce to taste
Step 1: In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomato, garlic and bay leaves. Sauté 3-5 minutes, or until vegetables are wilted.
Step 2: Whisk in flour, stirring constantly until a roux is achieved.
Step 3: Blend crawfish tails and tomato sauce into mixture; cook 5 minutes, stirring to prevent tomato sauce from scorching.
Step 4: Slowly add crawfish stock or water until a sauce-like consistency is achieved; add more stock as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook 30 minutes, stirring occasionally.
Step 5: Add sherry, green onions and parsley. Cook 5 minutes, then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of hot sauce.
Reprinted with permission from Stacey Meyer and Troy A. Gilbert's New Orleans Kitchens (2010 Gibbs Smith).