Crawfish Etouffee 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. Gino Sclafani Feb. 27, 2013 Comments 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.