Crawfish Etouffee
 
 
Author:
Recipe type: Main
Cuisine: Cajun,Creole
Ingredients
  • 1 stick of butter
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1pound peeled crawfish tails (with the fat)
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 2 tablespoons chopped parsley (plus additional for serving)
  • 3 tablespoons chopped green onions (plus additional for serving)
Instructions
  1. Melt the butter in a large skillet over medium-high heat. Add the onions and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish tails and bay leaves. Reduce heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
  2. Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and the green onions and cook for about 2 minutes.
  3. Remove the bay leaves and serve over hot rice.
Recipe by The Catholic Foodie at https://catholicfoodie.com/crawfish-etouffee-in-the-christmas-season