Salmon Etouffee Recipes

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

Steps:

• Melt margarine in pan and remove from heat.
• Stir in flour until smooth.
• Return to heat and cook until dark brown, stirring constantly.
• Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often.
• Lower heat to simmer.
• Dissolve tomato puree in 1/4 cup water and stir into roux.
• Add remaining water, salmon and parsley. Stir to blend.
• Add Tabasco sauce, salt, and pepper.
• Cover and simmer about 20 minutes.
• Serve over hot cooked rice.