Crawfish Etouffee

crawfish etouffee


4 slices bacon, finely chopped
8 tbsp. unsalted butter
6 scallions, finely chopped
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 large tomato, finely chopped
1 green bell pepper, minced
1 ½ tsp. finely chopped thyme
1 tsp. paprika
½ tsp. cayenne pepper
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
2 ½ cups fish or chicken stock
2 lb. parcooked peeled crawfish tails
⅓ cup heavy cream
3 tbsp. Original Louisiana hot sauce, plus more for serving
2 tsp. Worcestershire sauce
⅓ cup finely chopped parsley, plus more for garnish
Cooked white rice

Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.

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