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Creole, Fish | |
| 1 stick unsalted butter 2 tablespoons all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped green bell peppers 1/4 cup chopped green onions 1 tablespoon minced garlic 2 bay leaves 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons dry sherry 1 1/2 cups shrimp stock or water 1 pound crawfish tails 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves, plus more for garnish Cooked long grain white rice, accompaniment | |
| In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice. Stir in the parsley and remove from the heat. Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley. | |
Unrated | |
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