Big Daddy Crawfish Etouffee


1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne

¼ tsp shrimp boil

¼ tsp Creole Seasoning (I like Tony Chachere’s)
2 tablespoons Big Daddy Port
1 1/2 cups shrimp stock or water
1 pound crawfish tails  (you can buy these frozen in most grocery stores)
3 tablespoons chopped fresh parsley leaves, plus more for garnish

Cooked long grain white rice, accompaniment



In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the Big Daddy and cook for 2 to 3 minutes. Add the stock/water and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.


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