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With Mum coming to stay for a little shorter time than usual over the summer, we weren’t able to find the time for our usual visit down to Louisiana. So I brought a classic taste and many wonderful and delicious memories of the South to us for dinner one night.


crawfish etouffee

1 tablespoon paprika

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 cup vegetable oil

1 cup flour

1 poblano chile, seeds removed, diced

3 celery stalks, diced

1 onion, diced

3 garlic cloves, minced

1 jalapeno pepper, diced

2 cups seafood stock

2 pounds peeled crawfish tails

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

cooked rice

hot sauce

Stir together the paprika, salt, pepper, thyme and cayenne pepper in a small bowl. Heat oil in a large pot over medium-high. Add flour and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery and onion. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic, jalapeño and paprika mixture. Cook 2 minutes. Gradually whisk in stock. Return to a simmer over medium-high heat. Stir in crawfish, parsley, lemon juice, Worcestershire sauce and hot sauce. Cook until warm, 2 to 3 minutes. Serve with hot rice, hot sauce and a little extra chopped parsley if desired.


Recipe adapted from Southern Living, April 2016