Crawfish Étouffée

Ingredients

• 1/2 cup butter or margarine
• 1 large onion, chopped
• 1/4 cup finely chopped celery
• 1/4 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 lb peeled crawfish tail
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/2 teaspoon hot sauce
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup water
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped fresh parsley

Directions

1. 1

   Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.

2. 2

   Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.

3. 3

   Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.

4. 4

   Stir in green onions and parsley; cook 3 minutes. Serve over rice.