Crawfish Etouffee

Recipe is by chef Colt Patin.

4 ounces unsalted butter

1 cup onion, small dice

½ cup celery, diced

½ cup bell pepper, diced

2 tablespoons garlic, minced

2 bay leaves

½ cup flour

1 quart seafood stock or water

8 ounces cleaned Louisiana crawfish tails

¼ cup green onions, sliced

2 tablespoons chopped parsley

Salt and pepper to taste

Hot sauce to taste

2 cups white rice, steamed

1. In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, garlic and bay leaves. Sauté until vegetables are tender, about 2-3 minutes.

2. Using a wire whisk, blend flour into the vegetable mixture to form a white roux.

3. Slowly add stock or water, a little at a time, until a thick consistency is achieved. Continue adding more stock as necessary to retain consistency.

4. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally.

5. Add crawfish tails, green onions and parsley and cook an additional 5 minutes. Season to taste with salt, pepper and hot sauce. Serve over steamed rice