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Crawfish Fricassee
"Crawfish Fricassee Ingredients: 6 tbsps. unsalted butter 2 tbsps. extra-virgin olive oil 1/2 cup all-purpose flour 1 cup diced yellow onion 1/2 cup diced carrot 1/2 cup diced celery 1/2 cup peeled, seeded, and coarsely chopped tomato 4 oz. mushrooms, trimmed and quartered 1 tbsp. minced garlic 1 quart chicken stock ⅔ cup dry white wine 2 dried bay leaves 2 sprigs fresh thyme Kosher salt, to taste Ground white pepper, to taste 2 pounds cooked crawfish tails Hot cooked rice Fresh thyme, chopped for garnish Directions: 1. In a large saucepan, heat butter and oil over medium heat. 2. Whisk in flour, and cook, whisking frequently, until a blond roux forms. 3. Add onion, carrot, celery, tomato, mushrooms, and garlic; cook for 5 minutes. 4. Add stock, wine, bay leaves, and thyme. 5. Season to taste with salt and white pepper; simmer for 20 minutes. 6. Add crawfish, and cook for 5 minutes. Check seasoning, and add salt and white pepper to taste. 7. Serve with a scoop of hot cooked rice. Garnish with thyme, if desired."
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This rich and hearty crawfish fricassee is a celebration of flavors, combining succulent crawfish tails with a savory roux and a medley of fresh vegetables. Perfectly simmered with aromatic herbs and a splash of white wine, this dish is served over warm rice, creating an exquisite meal that embodies the essence of Southern cuisine.
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