We Deliver Tuesday - Friday & Saturday (At extra charge). Orders delivered up to 9pm. Next day delivery cut off is 2pm. Minimum order £30
Melt the butter in a large pot over medium heat to make Crayfish Etouffee.
Once melted, add the flour and stir until it forms a thick paste.
Add the onion, celery, bell pepper, garlic, bay leaves, thyme, cayenne pepper, paprika, salt, and pepper and cook for about 5 minutes, stirring occasionally.
Next, add fish or chicken stock, crayfish tails, parsley, chives, and wine.
Bring to a boil, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally.
Finally, add the lemon juice and season with additional salt and pepper to taste.
Serve over hot cooked rice.