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Monday, June 20

Crawfish étouffée

1 tablespoon
Salt, kosher
2 teaspoons
Pepper, freshly ground
1 teaspoon
Thyme, dried
1 teaspoon
½ teaspoon
Oil, vegetable
½ cup
Flour, all-purpose
1 cup
Poblano chili, seeded, diced
Celery, diced
3 stalks
Onion, yellow, diced
1 medium
Garlic, chopped
3 cloves
Jalapeño, seeded, diced
Seafood stock
2 cups
Crawfish tails (peeled) or shrimp (unpeeled), thawed
2 pounds
Parsley, chopped
¼ cup
Lemon juice, fresh
2 tablespoons
Worcestershire sauce
1 tablespoon
Rice, white, cooked
8 cups
Scallions, sliced
½ cup
2 teaspoons +
  1. In a small bowl, combine the paprika, salt, pepper, thyme, and cayenne; set aside. 
  2. In a large stockpot, heat the oil over medium-high heat. 
  3. Add the flour, stir in well, and reduce the heat to medium-low. 
  4. Cook, stirring constantly, until the roux is caramel in color, about 20 minutes. 
  5. Add the poblano, celery, and onion; cook, stirring constantly, until the vegetables are tender, about 10 minutes. 
  6. Add the garlic, jalapeño, and paprika mixture; cook 2 minutes. 
  7. Gradually whisk in the stock, and then return to a simmer over medium-high heat. 
  8. Stir in the crawfish (or shrimp), parsley, juice, Worcestershire, and Tabasco; cook until warm, about 2 to 3 minutes. 
  9. Serve over rice with the scallions and extra Tabasco.

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