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.
INGREDIENTS
Nutrition- 1⁄2cup butter
- 1chopped onion
- 2stalks of chopped celery
- 1clove of chopped garlic
- 2tablespoons flour
- 1teaspoon creole seasoning
- 1⁄8teaspoon Kitchen Bouquet
- 1
- 3⁄4cup chicken stock
- 3chopped green onions
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DIRECTIONS
- Melt the butter then add the flour and make a light roux in a large skillet.
- Add the onion, celery and garlic and brown for five to ten minutes.
- Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
- 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.
- 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.
- Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.
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