Crawfish Etouffee

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, chopped
• 1/2 cup butter
• 2 lbs crayfish tails
• 1 1/2 cups water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• green onion

Recipe

• 1 in heavy saucepan, saute onion, bell pepper and celery in butter.
• 2 add crawfish tails and 1 1/2 c.
• 3 water.
• 4 if the crawfish tails still have fat on them, leave it- it makes the dish richer.
• 5 simmer, covered for 30 minutes.
• 6 mix cornstarch and cold water until smooth; add to crawfish mixture.
• 7 simmer for 10 minutes or until etouffee has thickened.
• 8 season to taste (i use salt, pepper, and tony chachere's creole seasoning).
• 9 top with green onions and serve over hot cooked rice.