Chef Jason Huguet
of Lafayette’s Restaurant

Crawfish Etouffee

3 Sticks Real Butter
2 C diced onions
1 C diced bell peppers
2 T minced garlic
4 lbs crawfish tail meat
2-3 C Shellfish stock
2 T chopped parsley
3 green onions (finely sliced)
Cornstarch slurry (as needed)
Salt and Red pepper (to taste)

Melt the butter over medium heat and sauté the vegetables until wilted. Add the crawfish tails, salt and red pepper, then mix well. Turn the fire up to high and allow to cook for about 10 to 12 minutes. The salt and the high heat will draw out the natural moisture of the crawfish. Next, add the shellfish stock and allow the pot to come to a boil. Let simmer for about 5 minutes. The amount of stock used will vary, depending on the amount of moisture in the crawfish. Finally, thicken the Etouffee with the cornstarch slurry to desire thickness. Adjust the seasoning if necessary. Serve over white rice.
Serves 8-10