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Jan 13, 2010

Crawfish Etoufée

Crawfish Etoufée


1/2 cup flour

1 cup oil

3/4 cup onions, chopped

1/2 bell pepper, chopped

1/4 cup celery, chopped

1 1/2 pints water

2 pounds crawfish tails

salt and pepper to taste

1/2 cup chopped green onion tops

1/4 cup chopped parsley



Make a light roux. Add onions, bell pepper and celery. Saute' until limp and shiny. Add water and bring to a medium boil. Slow boil for 30 minutes. Add crawfish tails, salt pepper, onion tops and parsley. Stir well. Allow to slow boil for 20 minutes. Serve over rice.



Serves 4-5.