QUICK CRAWFISH ETOUFFEE
Steps:
- In a large pot or Dutch oven, melt butter over medium heat. Stir in flour, and cook about 10 minutes or until mixture is the color of peanut butter.
- Add onion, celery, and bell pepper; cook about 6 minutes or until softened. Stir in crawfish, salt, pepper, and Creole seasoning. Reduce heat to low; cover and cook for 15 minutes. Let cool completely before making balls. Etouffee can be refrigerated for up to 1 week or frozen for up to 6 months.
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