Crawfish Etouffee

By allie5jones

Ingredients

• 1 medium onion, diced, about 1 c.
• 1 green bell pepper, diced, about 1 c.
• 4 stalks celery, diced, about 1 c.
• 1 stick butter
• 1 clove garlic
• 1 1/2 tbsp. flour
• 1 lb. frozen crawfish meat, thawed
• 1 whole bay leaf
• 1/2 c. chicken broth or seafood stock
• 1/4 c. half and half
• 2 tbsp. fresh parsley
• salt and pepper to taste

Preparation

Step 1

Melt the butter over medium heat and saute first 3 ingredients along with the garlic for about 5 minutes until wilted. Add the flour and stir until dissolved. Add the crawfish, bay leaf, stock and half and half. Simmer uncovered for about 10 minutes. Add the parsley for the last 5 minutes of cooking. Salt and pepper to taste. Serve over rice.