Crawfish Etouffee with Chef Barry Reichart of Bourbon Street on the Beach

The most popular time to visit New Orleans is the extended weekend before Mardi Gras, which is Tuesday, February 9, 2016. Chef Barry Reichart of Bourbon Street on the Beach stops by to share a new recipe with us. What better way to celebrate than a little Crawfish Etouffee! Here’s what you need:

• 6 tbs. salt butter
• 1/4 c. flour
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1 tbs. finely minced garlic
• 1-1/2 c. crawfish tails (about 30)
• 1/2 c. crawfish fat, kept refrigerated
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne
• 1 tsp. fresh lemon juice
• 1/3 c. thinly sliced green shallot (scallion) tops
• 1tbs. finely minced fresh parsley
• 1 c. cold water
• 2 c. hot water
• boiled rice

Melt butter over medium heat and add ingredients. Saute vegetables until soft, about 30 to 45 minutes. Add Crawfish tails and seasonings. Cover and simmer for 10 minutes. Mix flour in water, stirring to make a smooth liquid. Add to crawfish mixture, cover and simmer for 10 more minutes. Serve on hot rice.