Crawfish Etouffee
10
Minutes Prep Time
25
Minutes Cook Time
4
Servings
A Louisiana etouffee is a dish made with roux and shellfish like this rich crawfish etouffee by Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.
INGREDIENTS
1 oz. olive oil
1 ½ cups onion, diced
1 cup celery, diced
¾ cup green bell pepper, diced
2 teaspoons garlic, chopped
1 tablespoon paprika
¼ teaspoon white pepper
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
1 ¼ pounds crawfish
3 tablespoons butter
½ cup scallions, chopped
2 tablespoons basil, chopped
1 tablespoon parsley, chopped
INSTRUCTIONS
Heat oil in sauce pan over medium heat, add onions, celery, bell pepper and garlic. Cook until soft, about 5 minutes.
Add paprika through cayenne pepper and incorporate completely; sautée for about 1 minute.
Add flour and stir until incorporated.
Add seafood stock and stir until fully incorporated with no lumps. Bring to simmer and add crawfish. Simmer for 10 minutes.
Finish with butter, scallions, basil and parsley. Serve over cooked rice.
NOTES
All recipes are courtesy of Chef Mike Beadles.
Mike Beadles is the head chef of the Tampa Bay Buccaneers.
Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.
By Chef Mike Beadles
