Crawfish Etouffee

http://www.marthastewart.com/recipe

Procedure

• 1 Melt the butter over low heat in a heavy pot.
• 2 Gradually add the flour and cook over low heat until a medium brown roux is formed.
• 3 Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
• 4 Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
• 5 Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
• 6 To serve, heat the étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.

Chef Critique - Good flavor
My Critique - Absent
Group Critique - Delicious