Source: George Graham / http://www.acadianatable.com
INGREDIENTS
Crawfish Étouffée
- 1 pound (4 sticks) unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- ½ cup finely diced celery
- 1 tablespoon minced garlic
- ½ teaspoon cayenne pepper
- 2 pounds Louisiana crawfish tail meat
- 2 tablespoons all-purpose flour
- 2 cups crawfish stock or seafood stock
- Kosher salt and freshly ground black pepper
- Dash of hot sauce