Etouffee

The original Anthony Frederick Recipe is here

1 stick butter + 8 oz oil

1/2 cup flour

2 cup chopped green onion - two bunches

2 cup chopped yellow onion - 1 lb

2 T minced garlic

1 chopped green pepper

1 chopped red pepper

5 stalks chopped celery

6 small fresh bay leaves

4 teaspoons finely chopped fresh thyme

3 T chopped fresh basil (didn't use this last time

1 stick butter

16 ounces crushed tomato

1 teaspoon pepper

1 T salt

2 T Worcestershire sauce

1/2 t cayenne

1/4 cup sherry

3 cup shrimp stock

shrimp for what will be eaten when made

2 tablespoon lemon juice

1/2 cup chopped green-onion tops (optional)

Make a dark, walnut-colored roux with butter oil and flour (melt butter in flat-bottomed pan; add flour, and brown over medium heat, stirring frequently). Add green and yellow onion, garlic, green pepper, celery, bay leaves, thyme, basil, and butter. Sauté uncovered over low flame for 30 minutes. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco, wine, and stock. Bring to a boil, then reduce heat. Simmer uncovered for 1 hour, stirring occasionally. Remove from heat. Add crawfish (if frozen, do not thaw), lemon juice and rind, parsley, and cognac. Heat quickly without boiling, and serve immediately over steamed rice. Garnish with green-onion tops.

Note: This is better made the day before or early in the morning. Do not heat after adding final ingredients. Instead, cover and refrigerate. Remove from refrigerator 1 hour before reheating.

creates 5-6 pints