Soft shell Crab Topped with Spicy Crawfish E'touffée

Source: George Graham / http://www.acadianatable.com

• 1 pound (4 sticks) unsalted butter
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• ½ cup finely diced celery
• 1 tablespoon minced garlic
• ½ teaspoon cayenne pepper
• 2 pounds Louisiana crawfish tail meat
• 2 tablespoons all-purpose flour
• 2 cups crawfish stock or seafood stock
• Kosher salt and freshly ground black pepper
• Dash of hot sauce

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Soft Shell Crab Topped With Spicy Crawfish E’touffée was originally published on myhoustonmajic.com