Galatoire's Crawfish Etouffee
INGREDIENTS
•
INGREDIENTS
•
2 cups vegetable oil
•
1 large onion, diced (about 2 cups)
•
3 cups all purpose flour
•
1 gallon crawfish stock
•
2 pounds fresh, peeled Louisiana crawfish tails with fat
•
2 teaspoons freshly ground black pepper
•
2 tablespoons salt
•
3 tablespoons paprika
•
1/2 teaspoon cayenne pepper
•
1 tablespoon minced garlic
•
1 bunch of scallions (green and white parts), finely chopped (about 1/2 cup)
•
1 bay leaf
•
3 cups steamed white rice
ADVERTISEMENT