Crawfish etouffee

Crawfish etouffee

Ingredients/Components

• flour - 2 Tbsp
• water - 4 c
• sticks butter - 3 item
• paprika - 1 item
• chopped celery - 3 c
• large onions, chopped - 2 item
• salt and pepper - 1 item
• parsley - 1 item
• chopped green onions - 6 item
• red pepper - 1 item
• chopped bell pepper - 1 c
• cleaned crawfish tails - 2 lb
• chopped cloves garlic - 5 item
• Tony seasoning - 1 item

How to make crawfish etouffee:

In large Dutch oven, saute in butter onion, celery, peppers, garlic, parsley, salt and pepper, paprika, seasoning and red pepper. Add crawfish tails; cook until tail curls. Add water and flour, then cover and simmer for 20 minutes. Serve over rice. Makes 6 to 8 servings.

Recipe categories: Seafood, Shellfish, Crawfish.