Ingredients: 

2 cups vegetable oil

1 large diced onion, (2 cups)

1 large bell pepper (2 cups)

3 cups all-purpose flour

1 gallon crawfish, fish, or clam stock

2 pounds fresh, peeled crawfish tails

2 teaspoons freshly ground black pepper 

2 teaspoons dried basil

2 tablespoons salt

3 tablespoons paprika

1/2 teaspoon cayenne pepper

1 tablespoon minced garlic

1 bunch of scallions (green and white parts), 

   thinly sliced for garnish

1 bay leaf

3 cups steamed white rice 

Directions: 

In a large stockpot over medium heat, add the oil. 

Add the onions and bell pepper then sauté for 3 to 4 minutes, until translucent.  

Add the flour and whisk until smooth.  

Cook for 4 to 5 minutes, until the roux is light brown.  

Add the stock and bay leaf then bring to a simmer. 

While the mixture simmers, in a large mixing bowl combine the crawfish tails and their fat, black pepper, basil, salt, paprika, cayenne, and garlic. 

When the stock has simmered for 10 minutes, incorporate the seasoned crawfish tails into the pot.  

Scrape the bowl with a rubber spatula to ensure that none of the seasoning is left behind.  

Discard the bay leaf and serve the etouffee with steamed rice and garnish with the sliced scallions.

 (Pages 8,9 New Orleans Dining Room)