Crawfish Etouffee

By chelyc13

Served over cooked white rice

Ingredients

• 1 stick of margarine or butter
• 3 cloves of garlic, medium chopped
• 1 green bell pepper, medium chopped
• 2 stalks of celery, medium chopped
• 1 1/2 cup sof white onion, medium chopped
• 1/4 cup of tomato paste
• 2 tblsp of all purpose flour
• 1 lb of Louisiana crawfish tails
• 1/2 tsp of chili powder
• 1 tblsp of fresh squeezed lemon juice
• 1/2 tsp of dry basil
• 1/4 tsp of dry thyme
• 1 cup of water
• 1 tsp of salt
• 1/4 tsp of black pepper
• 1/8 tsp cayenne
• 3 scallions, medium chopped
• 1/4 cup of parsley, finely chopped

Preparation

Step 1

In a large pot, melt the stick of margarine or butter on medium ehat.

Place the garlic, bell pepper, celery, and onion, in the alrge pot and saute vegetables until translucent.

Place the tomato paste and all purpose flour inot the pot and mxi together.

Combine the crawfish, chili powder, lemon juice, basil, and thyme in the pot. Add the water and stir.

Cover the pot, lower the fire, and cook for approximately 15 minutes. Add the salt, black pepper, cayenne, scallions, parsley, and stir well. Cover the pot and cook for another 15 minutes. Serve over cooked rice.