1 cup Delta Belle or Missimati Mississippi Basmati White Rice.
1 stick butter
3 ribs celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large sweet yellow onion, chopped
1 lb peeled and cleaned USA crawfish
1 bay leaf
1 tbls celery seed
2 tbls Delta Belle or Missimati Fragrant Rice Flour
1.5 cups chicken stock (can thoughtfully substitute all or a portion with fish stock)
½ tspn ground cayenne pepper, or to taste
1 tbls ground white pepper
1.5 tbls minced garlic
3 scallions, chopped
Cook rice according to instructions.
Melt butter in large skillet, then add and sweat celery, peppers, garlic, and onion.
Add crawfish, bay leaf, cayenne, celery seed, and white pepper to skillet. Mix well and cook about 10 minutes.
Mix thoroughly the rice flour into the chicken broth or clam juice. Add to crawfish and vegetables. Cook until liquid starts to slightly thicken.
Add 2/3 of chopped scallions to skillet, mix and cook 1 minute or until liquid film sticks to back of spoon.
To plate, ladle etouffee over a mound of rice, or use a mold to form rice and place mound of rice onto etouffee, and garnish with remaining scallions.