Directions:
Etouffee
In a large pot or Dutch Oven, melt butter over medium-high heat. Add flour and cook, stirring until light brown. Add onions, celery, bell peppers, green onions, garlic, bay leaves, salt, pepper and cook, stirring until vegetables are soft, about 20 minutes.
Add the sherry and cook 10-15 minutes. Add the stock and crawfish tails, bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Add lemon juice.
Stir in 6tsp of the snipped parsley and remove from heat. Taste your work. Adjust the seasoning (salt/ cayenne) to taste. Set aside and simmer while cooking rice.
Stovetop Rice
Rinse rice well in a strainer before cooking. In a very large pot or Dutch oven (minimum 24 quart size with a good sealing lid), add water. Bring water to a rolling boil. Stir in the rice, salt, and butter, and bring it back to a gentle simmer. Cover pot and turn the heat down to low. Don’t take off the lid while the rice is cooking – this lets the steam out and affects the cooking time. Allow to cook for 25 minutes.
Remove the lid and check rice. Stir and ensure that little liquid remains on the bottom of the pot and the rice is perfectly cooked and tender. If excessive liquid remains, continue cooking on low for another 5 minutes and repeat process.
Remove rice in 1 cup servings onto a plate or bowl. Cover with 1 cup serving of etouffee. Sprinkle with a garnish of snipped parsley. Serve with buttered and toasted French bread and add Louisiana Style Hot Sauce to taste.
Enjoy!
