Crawfish Etouffee

By á-417

Cajun Dish great with crawfish when it's crawfish season or shrimp year round.

Ingredients

• 1 lb fresh or frozen cooked crawfish tails (or shrimp)
• 1/4 cup all purpose flour
• 1/4 cup cooking oil
• 2 medium onions finely chopped (approx 1 cup)
• 1 cup finely chopped celery
• 1/2 cup finely chopped green sweet pepper (or approx. 1/2 of 3 types of sweet peppers - yellow, orange, red, green)
• 3 cloves garlic - minced
• 1 tblsp butter
• 3/4 cup water
• 1/2 cup sliced green onion
• 1/4 cup chopped parsley
• 1/2 - 3/4 tsp salt (to taste)
• 1/4 - 1/2 tsp cayenne pepper (to taste)
• 1/4 tsp black pepper (to taste)
• Plain cooked rice

Details

Servings 4

Preparation

Step 1

1. In saucepan stir together flour and oil until smooth. Cook over medium-high heat stirring constantly until reddish brown roux is formed.
2. Add onion, celery, sweet pepper, and garlic. Cook and stir for 5 minutes.
3. Add butter, stir until melted. Add water, green onion, parsley, salt, cayenne, and black pepper.
4. Bring to boil and then add crawfish. Return to boil.
5. Simmer until cooked through.
6. Serve with hot cooked rice, garnish with parsley.