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Crawfish etouffee

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Ingredients/Components

flour
margarine
garlic salt - 1 item
salt and pepper to taste - 1 item
large onions, chopped - 2 item
parsley - 1 item
stalks celery, chopped - 2 item
green onion tops - 1 item
cayenne pepper to taste - 1 item
Tabasco to taste - 1 item
large bell pepper, chopped - 1/2 item
crawfish tails with fat - 2 lb

How to make crawfish etouffee:

Season crawfish and set aside. Melt margarine in Dutch oven. Add flour and stir until blended. Add chopped onions, bell pepper and celery; cook on low heat until tender or about 20 minutes. Stir occasionally. Add crawfish tails and fat; cover. Add 2 cups of water. Season to taste with let cook 30 minutes on low heat, stirring occasionally. Add green onion tops and parsley. Cook 5 more minutes. Serve over warm rice.

Recipe categories: Seafood, Shellfish, Crawfish.

Rating:

4.5

Average rating: 4.5, total votes: 4

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