Crawfish Stock Recipe (make this first)

2 Quarts Crawfish Shells (leftover from a boil)
1 1/2 quarts cold Water, or just enough to cover

1 large Onion, chopped

3 ribs Celery, Chopped

1 head of Garlic, cut in half horizontally

1 Bunch Thyme

2 Bay Leaves

1 Lemon Halved

1 Tbsp whole Black Peppercorns

In a stockpot or dutch oven cover the crawfish shells with
cold water. Bring to a boil, then reduce to a simmer. Skim
off any impurities that rise to the surface.

Add the remaining ingredients and bring back to a low boil,
reduce to low, and let simmer for 30-40 minutes. Strain through
a china cap or fine mesh sieve and cool. Freeze for later
use or use within 2-3 days.

You will only need 1 1/2 to 2 Cups of the stock for the Crawfish
Etouffee Recipe, the rest can be vacuum sealed and frozen for later use.



Crawfish Etouffee Recipe

2 Tbsp Creole Seasoning

4 Tbsp Unsalted Butter

1 1/2 Cup Onion, Finely Chopped

1/4 Cup Celery, Finely Chopped

1/2 Cup Bell Pepper, Finely Chopped

2 lbs Crawfish Tail meat

1/4 Cup Flour

1 1/2 to 2 Cups Crawfish Stock

1/4 Cup Minced Garlic

2 Tbsp Fresh Thyme Leaves, chopped

2 tsp Worcestshire Sauce

1 tsp Hot Sauce (I like Crystal or Louisiana Gold)

1/2 Cup Green Onions, thinly sliced

2 Tbsp Italian Parsley, minced

3 Tbsp Unsalted Butter

Salt & Freshly Ground Black Pepper to taste

1 Tbsp fresh Lemon Juice

White Rice


Melt the butter in a large cast iron skillet, add the onions,
bell pepper, celery, and 1 Tablespoon of the Creole seasoning,
saute until translucent. Add the Crawfish tail meat, the remaining
Creole seasoning and saute until the tails let off some of their
liquid, cook for 3-5 minutes more. Add the flour, stirring
constantly for about 3-5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste,
add the remaining stock gradually, whisking constantly. Bring to a boil,
then reduce to a simmer. You may need a little more stock, but
the end result should be the consistency of a gravy, not too
thick, not too thin.
Add the garlic, Thyme, Worcestershire,
and hot sauce, a little salt, black pepper. Simmer for 20-30
minutes.
Add the green onions and parsley, simmer for 5-10
minutes more.
Stir in the 3 Tbsp butter, lemon juice, and adjust the
seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a large entree.