Crawfish Patrick

This is an old recipe from Uglesich's in New Orleans. I got the recipe from the T.P. years ago. Its a faster alternative to doing an étouffée in case you are short on time. Great with rice or pasta, also as my own twist I usually add a half pound of chopped tasso when I brown the celery and onions, just to give the dish a little extra meat.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup butter
• 1  chopped onion
• 2  stalks  of chopped celery
• 1  clove of chopped garlic
• 2  tablespoons flour
• 1  teaspoon  creole seasoning
• 1⁄8 teaspoon Kitchen Bouquet
• 1  lb crawfish tail
• 3⁄4 cup  chicken stock
• 3  chopped green onions

Directions

1. Melt the butter then add the flour and make a light roux in a large skillet.
2. Add the onion, celery and garlic and brown for five to ten minutes.
3. Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
4. Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth. Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.
5. Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.
6. Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.