Crawfish Étouffée
MAKES 4 TO 6 SERVINGS
¼ cup unsalted butter
1 cup chopped sweet onion
½ cup chopped celery
½ cup chopped red bell pepper
½ cup chopped orange bell pepper
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ cup dry sherry
1 cup seafood stock
1 tablespoon hot sauce
2 dried bay leaves
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 (16-ounce) package frozen crawfish tails, thawed and drained
Essential Long-Grain Rice (recipe on page 40)
Garnish: chopped fresh parsley
In a large skillet, melt butter over medium heat. Add onion, celery, bell peppers, and garlic; cook, stirring