Crawfish Étouffée

By Fleur de lis

Ingredients

• 2 or 3 lbs of crawfish tails with fat
• 1 stick of butter
• 1 or 2 stalks of celery finely chopped
• 2 large onions finely chopped
• 2 or 3 minced cloves of garlic
• 1 chopped bell pepper
• 1/4 cup green onion tops
• 1 pimento
• Hot sauce to taste
• Tony Chachere's to taste
• several squirts of Worcestershire sauce

Preparation

Step 1

Combine vegetables and saute in butter until tender. Add Tony's seasoning and blend adding crawfish tails. Simmer about 20 mins. Serve over rice.