Crawfish Etouffee

Ingredients

• 1/2 cup butter or margarine
• 1/2 tablespoon flour
• 1 large onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 2-3 cloves garlic, minced
• 1 lb crayfish tail, with fat if possible
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped scallion top (green onion)
• salt & freshly ground black pepper
• cayenne pepper
• hot cooked white rice, as accompaniment (Try Steamed Rice #68340, if desired)

Directions

1. 1

   Make roux of flour and butter in a heavy skillet, and stir until blended.

2. 2

   Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.

3. 3

   Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.

4. 4

   Add crawfish fat, and cook for about 10 minutes, stirring occasionally.

5. 5

   Optionally, a little water can be added to thin mixture at this point.

6. 6

   Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.

7. 7

   Add salt, pepper and cayenne pepper to taste.

8. 8

   Add green onion tops and parsley, and simmer for about 15 minutes.

9. 9

   Serve over hot cooked rice.