METHOD:
Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes.
Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper.

From:   DataDog
Posted By:  
Post Date:   Thu, 31 Dec 1998