Spicy Crawfish Etouffee
3 lb uncooked crawfish—cleaned, peeled, and deveined
1 lb andouille sausage, diced
4 tbsp butter (divided)
1 yellow onion, finely chopped
4 scallions, finely chopped
2 bay leaves
2 tbsp thyme, chopped
1/2 cup white wine
1 red bell pepper—cored, seeded, and diced
1 yellow bell pepper—cored, seeded, and diced
1 green bell pepper—cored, seeded, and diced
3 stalks celery, chopped
3 tbsp flour
1/2 cup fish stock (vegetable stock could work in a pinch, too)
1 tbsp tomato paste
1 tbsp sriracha, sauce
1 tsp worcestershire sauce
4 tomatoes, diced
1/4 cup parsley, chopped
1 tbsp chili powder
1 cup cheddar cheese, shredded
1 cup colby jack cheese, shredded
2 cups white rice, cooked
Melt 1 tbsp of the butter in a medium pot over medium heat. Add the onion and scallions and cook for 5 minutes or until slightly translucent. Add the bay leaves, thyme, and wine, then cook for another 5 minutes before adding the bell peppers, celery, and andouille. Reduce heat to low and let simmer for 7 minutes.
In a separate pot over low heat, melt the remaining 3 tbsp butter. Once melted, remove from heat and whisk in the flour, stirring until smooth. Then return the pot to the stove and cook, stirring constantly, for 10 minutes, until the roux turns dark brown.
In a bowl, combine the fish stock and tomato paste, then whisk the mixture into the roux. Once fully combined, pour the mixture into the onions and stir well.
Add the sriracha, worcestershire, tomatoes, parsley, and crawfish and cook just until heated through, about 4 minutes. Remove and discard the bay leaves, then add the cheddar and colby cheeses and the chili powder. Stir and continue to cook until the cheeses melt.
Serve the etouffee over the white rice.
Approximate Nutritional Values: http://www.food.com/recipe/crawfish-etouffee-27580