Crawfish Etoufee (Sondra Edler)

By angelahon

Crawfish Etoufee

Ingredients

• 1 lb crawfish tails
• crawfish fat- ( you can use liquid from pack of crawfish tails)
• 1 to 1/2 stick butter
• 1/2 tsp flour
• 1 med onion chopped fine
• 1 tbsp bell pepper, chopped fine
• green onion tops, chopped
• parsley, chopped
• salt and pepper to taste
• cayenne papper to taste
• 2 or 3 pods garlic chopped

Preparation

Step 1

Melt butter in skillet. Add flour and stir until blended. Add chopped onion, chopped bell pepper, and garlic, and cook until tender. Add crawfish fat, and cook about 10 minutes, stirring occasionally. Add crawfish tails, and cover. Let this cook about 15 or 20 min. on low heat, stirring occasionally. Add salt, pepper and cayenne to taste, green onion tops and parsley. Simmer a while covered until seasonings blend. Serve over rice. After crawfish fat is added a little water may be added to the mixture. it is not necessary