Crawfish Etoufee
By: Anonymous
Published: Thursday, February 11, 2010 - 9:44pm

Ingredients




3 tablespoons butter
cup chopped green bell pepper
cup finely chopped celery
1 medium onion chopped
1 pound crawfish tail meat
black pepper
salt
white pepper
onion salt
red pepper
hot sauce
tablespoon flour
cup water
2 cups hot cooked rice

Preparation

1 * Original was8 tbsp (1 stick) butter 2 Melt butter in a saucepan over medium heat. Add next three ingredients, cooking five minutes or until onions are soft. Add crawfish tail meat and seasonings; cook 5 minutes. Add flour, gradually add water. Simmer for 20 minutes, covered. Serve over rice. 3 NOTES : What I would do is saute the veggies and crawfish in 1/3 cup oil. 4 After they are sauteed, drain them on paper towels to remove excess oil, and then put everything back in the pan. Without the oil you will need to thicken the etouffee differently. Put the water in a shaker jar, add the flour, and shake vigorously. Add to the pan , and cook as in your recipe. If you miss the flavor, melt in 1 TB butter at the end. hope this helps. [