Crawfish etouffee

Crawfish etouffee

Ingredients/Components

• flour - 4 Tbsp
• water - 2 c
• margarine - 1/4 lb
• salt and pepper to taste - 1 item
• large onions, chopped - 2 item
• cloves garlic - 2 item
• chicken bouillon cubes - 4 item
• parsley optional - 1 item
• crawfish tails - 1 lb
• stalks celery, chopped - 2 item
• medium bell pepper, chopped - 1 item

How to make crawfish etouffee:

Melt butter in a heavy large skillet. Saute vegetables 30 minutes. Add seasonings to taste. Add crawfish tails and fat. Saute for 1 minute and stir in flour. Continue sauteing 3 minutes, then add water, chicken bouillon cubes and parsley. Simmer 10 to 15 minutes. Serve over rice. Serves 4 to 5.

Recipe categories: Seafood, Shellfish, Crawfish.