Crawfish Fricassee  Seafood  125 reads

Crawfish Fricassee


6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
1 cup diced yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup peeled, seeded, and coarsely chopped tomato
4 ounces mushrooms, trimmed and quartered
1 tablespoon minced garlic
1 quart chicken stock
1/3 cup dry white wine
2 dried bay leaves
2 sprigs fresh thyme
Kosher salt, to taste
Ground white pepper, to taste
2 pounds cooked crawfish tails
Hot cooked rice

Garnish:
finely chopped fresh thyme

In a large saucepan, heat butter and oil over medium heat. Whisk in flour, and cook, whisking frequently, until a blond roux forms.

Add onion, carrot, celery, tomato, mushrooms, and garlic; cook for 5 minutes. Add stock, wine, bay leaves, and thyme. Season to taste with salt and white pepper; simmer for 20 minutes.

Add crawfish, and cook for 5 minutes. Check seasoning, and add salt and white pepper to taste. Serve with a scoop of hot cooked rice. Garnish with thyme, if desired.

serves 4 to 6


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