re: The Origin of Crawfish Etouffee

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how do you prepare yours?

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It is almost an all day affair. Start with a walnut colored roux and then add onion, green peppers, celery, and garlic. Add some white wine and crawfish fat and let simmer for about a half an hour. Add a little cayenne and salt, along with a little seafood stock, worsteschire sauce, cognac and let simmer for another thirty minutes. Turn off the heat and add green onion tops, crawfish tails, parsley and the juice and zest of one lemon. Let cool and put in the fridge overnight. Gently re-heat the next day over low heat and serve with a salad and crusty buttered french bread.