Crawfish Etouffee

1 Lb. Shelled Crawfish or Shrimp

1/2 Stick Butter

1/4 Cup Flour

1/2 Cup Celery, chopped

2 Green Peppers, chopped

1 Cup Scallion Caps, chopped

1 Cup Yellow Onion, chopped

2 Tsp Garlic, chopped

1 - 16 Oz. Can Tomatoes, drained and chopped

1 Cup White Wine

1 Cup Clam Juice or Fish Stock

1 Tbsp Thyme

1 Tbsp Worcestershire Sauce

1/4 Tsp Cayenne Pepper

Black Pepper to taste

1 Tsp Ground Cumin

Louisiana Hot Sauce to taste


In a heavy pot melt butter and add flour and make a light brown roux

Add celery, green pepper, scallions, onion and parsley and simmer until wilted

Add tomatoes and cook 1 min.

Add wine and cook until reduced

Add fish stock, thyme, Worcestershire sauce, cayenne, black pepper, cumin and hot sauce. Simmer for 30 min.

Add crawfish tails and heat through


Serve over rice