Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 stick butter; 2 cups chopped onions; 1 cup chopped celery; 1/2 cup chopped green bell peppers; 1 pound peeled crawfish tails; 2 teaspoons minced garlic; 2 bay leaves; 1 tablespoon flour; 1 cup water; 1 teaspoon salt; Pinch of cayenne; 2 tablespoons finely chopped parsley; 3 tablespoons chopped green onions

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Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

1 stick butter

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped green bell peppers

1 pound peeled crawfish tails

2 teaspoons minced garlic

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

Pinch of cayenne

2 tablespoons finely chopped parsley

3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

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