CRAWFISH ÃTOUFFÃ©E

CRAWFISH ÃTOUFFÃ©E image

Yield 4

Number Of Ingredients 14

Previous Next

1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/2 squeezed lemon
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

Steps:

In a large saute pan over medium high heat, melt the butter. Add the onions, cllery, and bell peppers and salute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture. Season with the salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and lemon juice and continue cooking for 2 minutes. Serve over rice.