Lunchbreak: Crawfish ettouffee prepared by Analogue chef Alfredo Nogueira

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Chef Alfredo Nogueira

2523 N. Milwaukee Avenue
(773) 904-8567

*Analogue features a crawfish boil every Sunday


Cochon555 Chicago
Sunday, April 24
5:00 p.m.
Lowes Chicago Hotel
455 North Park Drive

For tickets and more information:

Crawfish Ettouffee

1 cup flour
1 cup oil
1 quart trinity (equal portions chopped of green bell pepper, white onion, celery + minced garlic)
cup tomato puree
spices (Creole spice mixture of your liking)
1 qt seafood stock
stick of butter
2 lbs crawfish tails (cooked & shelled/peeled)
fresh herbs (variety of your liking)
steamed rice for serving

In a large dutch oven, heat oil and add flour, whisking constantly. Continue until dark roux. Add vegetables and saute.  Add tomato puree and spices. Slowly ladle in stock and bring to boil. Simmer for 30 minutes, then add crawfish to warm. Remove from heat and stir in butter and herbs. Serve over white rice.

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