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#510074
CRAWFISH ETOUFFEE
Ingredients
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1 lb. crawfish tails
1/2 lb. butter or margarine
1 med. onion
1 small bell pepper
2 stalks celery
2 tbsp. flour
Bay leaf (optional)
Salt & pepper to taste
Any cajun seasoning, (tonys) etc.
Procedure
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Chop onion, bell pepper and celery. Saute in butter for 20 minutes. Add crawfish fat (if available) and cook for 20 minutes. Add crawfish, flour and seasonings. Add water (2-3 cups, depending on how thick you want it) Cook for 20 minutes. Serve over cooked rice. Garnish with chopped green onions and parsley.
Cooking Time: 40-60 minutes.
Submitted February 13, 2001
by Jill
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