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Besh & The Boys

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New Orleans native, Chef John Besh

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-961921.mp3

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

Melt butter. Whisk in tomato paste. Add the green onions and herbs. Cook together for 5 minutes. Rinse out the crawfish meat bags with approximately 1 cup of water and whisk into the butter mixture. Add the garlic and the crawfish tails. Cover and cook over low heat about 5 minutes.
Serve over rice.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.