Etouffee Loaded Fries

Step 1

Preheat deep fryer to 345˚F.

Step 2

Melt butter in large skillet over medium-high heat. Add pepper and onion blend and celery. Cook until celery is soft. Add flour and stir to combine. Cook, stirring often for 2 to 3 minutes. Stir in bay leaves, Creole seasoning and chicken stock. Continue cooking over medium heat until thickened, stirring often. Add crawfish tails and cook 3 to 5 minutes, until cooked through. Remove bay leaves. Hold warm for service.

Step 3

For each portion; prepare 8 oz. fries according to package instructions. Transfer to serving plate. Top with 6 fl. oz. Etouffee. Garnish with 1 Tbsp. green onions.