1 cup onion, finely chopped
1 cup celery, finely chopped
1/2 cup green onions with tops, finely chopped
4 tablespoons chopped shallots
2 cloves garlic, mashed
1 stick butter
2 tablespoons flour
2 cups chicken stock
1/2 cup Rotel® tomatoes*
salt, to taste
1 teaspoon fresh-ground black pepper
cayenne pepper, dash
1 tablespoon Worcestershire sauce
2 pounds crawfish meat, langostinos, or shrimp
cornstarch for thickening (if necessary)
In a Dutch oven sauté onion, celery, green onions, shallots and garlic in butter. Cook until vegetables are soft but not brown. Stir in flour and cook until light brown, stirring constantly. Gradually add chicken stock, stirring constantly with wooden spoon. Add tomatoes and simmer for 10 minutes.
Add salt, pepper, cayenne and Worcestershire to taste. This should be spicy. If the crawfish meat has been frozen, rinse lightly and drain to remove extra salt. Add crawfish/shrimp/other to étouffée mixture and cook over low heat for 15 minutes.
Serve over basmati or jasmine rice, or Carolina rice. Serves 6-8.