Crawfish Étouffée I

Description
Makes 6 servings

Ingredients

 * ⅓ cup vegetable oil
 * ½ cup all-purpose flour
 * 1 cup chopped onion
 * 1 cup chopped celery
 * 1 cup chopped green pepper
 * 2 cloves garlic, minced
 * 1¼ cups chicken broth
 * 1 pound peeled crawfish tails
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon ground red pepper
 * hot pepper sauce to taste
 * 4 cups hot cooked rice
 * finely sliced green onion tops (optional)

Directions

 * 1) Heat oil in dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
 * 2) Lower heat and blend in flour.
 * 3) Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes.
 * 4) Do not burn.
 * 5) Add onion, celery, green peppers and garlic.
 * 6) Cook, stirring, about 5 minutes.
 * 7) Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes.
 * 8) Serve over beds of fluffy rice; sprinkle with green onions, if desired.