Crawfish Etouffee

By cutowskicr

Ingredients

• 1 stick of butter
• 1 cup chopped celery
• 1/2 cup chopped green onions
• 1/4 tsp black pepper
• 1 cup chopped onion
• 1/2 bell pepper, minced
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 pound peeled crawfish
• 4 tbsp flour
• 1 tsp salt
• Cayenne to taste
• 2 cups water
• 4 chicken bouillon cubes
• warm rice

Details

Servings 4

Preparation

Step 1

Melt butter in large skillet. Saute onions, celery, bell peppers and garlic for 20 minutes. Add green onions and parsley and saute for 10 more minutes. Add seasonings and crawfish tails. Saute for 1 minute and then stir in flour. Continue cooking for 3 minutes; then add water and chicken bouillon. Simmer for 15 to 20 minutes. Serve over warm rice.