Crayfish Etouffee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).
  • Melt butter in large skillet over medium heat.
  • Add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.
  • Add flour, reduce heat to low and stir 5 minutes; do not brown.
  • Mix in garlic,cayenne,thyme,basil and salt and pepper to taste.
  • Stir in wine and diced tomatoes and bring to boil.
  • Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.
  • (Can be prepared 1 day ahead. Cool,cover and refrigerate. Rewarm over low heat, stirring constantly.).
  • Heat oil in large skillet over medium-high heat.
  • Add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.
  • Add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.
  • Sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.
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