Crawfish Etouffe

Ingredients

1 stick unsalted butter

2 tablespoons all-purpose flour

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1/4 cup chopped green onions

1 tablespoon garlic, minced

2 bay leaves

1 teaspoon salt

1/4 teaspoon cayenne

2 tablespoons dry sherry

1 1/2 cups shrimp stock

1 pound crawfish tails

2 teaspoons fresh lemon juice

3 tablespoons chopped fresh parsley leaves, plus more for garnish

Cooked long grain white rice

Preparation

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.