Paprika
|
1 tablespoon
|
Salt, kosher
|
2 teaspoons
|
Pepper, freshly ground
|
1 teaspoon
|
Thyme, dried
|
1 teaspoon
|
Cayenne
|
½ teaspoon
|
Oil, vegetable
|
½ cup
|
Flour, all-purpose
|
1 cup
|
Poblano chili, seeded, diced
|
1
|
Celery, diced
|
3 stalks
|
Onion, yellow, diced
|
1 medium
|
Garlic, chopped
|
3 cloves
|
Jalapeño, seeded, diced
|
1
|
Seafood stock
|
2 cups
|
Crawfish tails (peeled) or shrimp (unpeeled), thawed
|
2 pounds
|
Parsley, chopped
|
¼ cup
|
Lemon juice, fresh
|
2 tablespoons
|
Worcestershire sauce
|
1 tablespoon
|
Rice, white, cooked
|
8 cups
|
Scallions, sliced
|
½ cup
|
Tabasco
|
2 teaspoons +
|
- In a small bowl, combine the paprika, salt, pepper, thyme, and cayenne; set aside.
- In a large stockpot, heat the oil over medium-high heat.
- Add the flour, stir in well, and reduce the heat to medium-low.
- Cook, stirring constantly, until the roux is caramel in color, about 20 minutes.
- Add the poblano, celery, and onion; cook, stirring constantly, until the vegetables are tender, about 10 minutes.
- Add the garlic, jalapeño, and paprika mixture; cook 2 minutes.
- Gradually whisk in the stock, and then return to a simmer over medium-high heat.
- Stir in the crawfish (or shrimp), parsley, juice, Worcestershire, and Tabasco; cook until warm, about 2 to 3 minutes.
- Serve over rice with the scallions and extra Tabasco.