Crawfish Etouffee

Advocate staff photo by PATRICK DENNISA mound of hot rice sits atop a serving of crawfish etoufee prepared by chef Gino Sclafani of Ruffin's Restaurant for a cooking class for Alzheimer caregivers and their relatives. Show caption
Advocate staff photo by PATRICK DENNISA mound of hot rice sits atop a serving of crawfish etoufee prepared by chef Gino Sclafani of Ruffin's Restaurant for a cooking class for Alzheimer caregivers and their relatives.

Crawfish Etouffee

Serves 8. Recipe is by Gino Sclafani, corporate chef at Ruffino’s Restaurant, Baton Rouge.

1/2 cup salad oil

1/2 cup flour

1 small yellow onion, diced

1 small green bell pepper, diced

1 tsp. chopped garlic

1⁄4 cup tomato puré e

11/2 tsps. black pepper

31/2 tsps. salt

1/4 tsp. cayenne pepper

1 quart water

2 lbs. crawfish tails

1/2 cup sliced green onions

1/4 cup chopped parsley

2 lbs. cooked rice

1. In a heavy-bottom pot over high heat add oil until hot. Once oil is hot, whisk in flour and cook for about 8 minutes until roux turns light brown.

2. Add onions and bell pepper and cook for 3 minutes until vegetables are soft. Add garlic and tomato puree, stirring frequently and cook for another 3 minutes.

3. Combine black pepper, salt, cayenne pepper and water and add to pot; whisk until smooth. Let simmer for 10 minutes.

4. Add crawfish tails, green onions and parsley. Serve over hot rice.