Crawfish Etouffee (pappadeux Copycat)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 lbs crawfish tails
• 1/4 lb butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced celery
• 2 tablespoons crawfish fat (optional)
• 2 cups cold water
• 1/4 cup instant roux mix (or 2 tbs cornstartch)
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• creole seasoning, blend to taste
• 1 pinch salt
• 1 pinch dried thyme
• 1 pinch dried rosemary
• 1 pinch dried oregano
• 1 bay leaf

Recipe

• 1 season the crawfish tails with salt, plus a little black and cayenne pepper. heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. add the creole seasoning, thyme, oregano, bay leaf and crawfish tails. bring to a boil, then reduce heat to low and simmer for 30 minutes. dissolve the tony chachere's creole instant roux mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. add the green onions and parsley, and cook an additional 5 minutes. serve over hot long grain rice.