RSJ’s Crawfish Etouffee (tomato version)

Ingredients

2 tablespoons Clarified Butter
2 pounds crawfish tail meat, lightly drained
3 tablespoons garlic, minced
1 1/2 cups green onion, sliced
3 ounces white wine
1 1/2 quarts Etouffee Stock
8 cups cooked white rice

Instructions

Heat clarified butter. Sauté garlic quickly but do not brown. Add crawfish and cook for 2 minutes until hot. Add green onion and deglaze with white wine. Add etouffee stock and heat thoroughly. Divide rice evenly into serving dishes; spoon etouffee over rice. Garnish with lemon and fresh parsley, and serve with buttered and toasted French bread.

Recent Recipes

Basic Grits

These grits are anything but basic. The recipe uses heavy cream and chicken stock. Basic grits use just water. I probably should have named this recipe Not So Basic Grits.

Smoked Duck and Grits

My brother is an avid duck hunter and I was thinking of him when we were testing this recipe. The grits say “basic” though they’re anything but basic. They are very rich, but so good, and perfect for this recipe. The caramelized onions are an equal player in this three-component game.

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

RobertStJohn.com