Crawfish Étouffée
Ingredients
- 1/2 cup flour
- 1 cup oil
- 3/4 cup onions, chopped
- 1/2 cup 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 c up chopped parsley
Directions
Make a light roux. Add onions, bell pepper and celery. Sauté 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.
Ms. Lucy’s Crawfish Étouffée