Garrett Hartley's Crawfish Etouffee

by Rachael Ray Show Staff 7:00 AM, February 4, 2011

Aired February 4, 2011

Serves HASH(0x4a1e5b8)
1 cup of oil & some flour to make a rue
1 cup of chopped onions
1/4 cup of chopped celery
1/2 cup of chopped bell peppers
1 teaspoon of parsley flakes
1/4 cup of chopped green onions
1/4 cup of soy sauce (preferred low sodium)
1/8 cup of Worcestershire sauce
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4 cup of Tonys seasoning
2 cans of Campbells Golden Mushroom Soup
1 can of tomato sauce
1 can Rotel
2 lbs of crawfish tails (already de-veined)- shrimp can be substituted for crawfish or can do 1/2 crawfish or 1/2 shrimp in a bind
2 cups white rice (enough for plating)

Start the rue, with 1 cup of oil and add flour, continuously stirring.

Once you reach a peanut butter consistency with the rue, add chopped onions, bell peppers, celery, green onions, and parsley flakes. Sweat out veggies until soft; have boiling water on side in case you need to thin out the mixture.

Boil 4 cups of water. Once at a boil, stir in rice, reduce heat to low and cover for 15 minutes.

Throw in all sauces and seasoning: the Worcestershire sauce, soy, onion power, garlic powder, soup, tomato sauce and Tonys seasoning. Stir for about 20 minutes (to taste).

Add crawfish and cook for final 5-7 minutes.

To serve, add white rice in a bowl and add ladle full of etouffee over rice.