Crawfish Etouffee

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup butter or 1/2 cup margarine
• 1/2 tablespoon flour
• 1 large onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 2 -3 cloves garlic, minced
• 1 lb crayfish tail, with fat if possible
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped scallion top (green onion)
• salt & freshly ground black pepper
• cayenne pepper
• hot cooked rice, as accompaniment (try steamed rice #68340, if desired)

Recipe

• 1 make roux of flour and butter in a heavy skillet, and stir until blended.
• 2 cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
• 3 add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
• 4 add crawfish fat, and cook for about 10 minutes, stirring occasionally.
• 5 optionally, a little water can be added to thin mixture at this point.
• 6 add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
• 7 add salt, pepper and cayenne pepper to taste.
• 8 add green onion tops and parsley, and simmer for about 15 minutes.
• 9 serve over hot cooked rice.