Joe's Coon/Ass Crawfish Etouffee

Ingredients

• 2 lbs crawfish tails
• 1/4 lb butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced garlic
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon cornstarch
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• creole seasoning, blend to taste (careful not to much tony's is salty)
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 bay leaf

Directions

1. 1

   Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.

2. 2

   Or make your own roux from flour and water.

3. 3

   Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.

4. 4

   Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.

5. 5

   Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.

6. 6

   Bring to a boil, then reduce heat to low and simmer for 30 minutes.

7. 7

   Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.

8. 8

   Add the green onions and parsley, and cook an additional 5 minutes.

9. 9

   Serve over your favorite hot long grain rice.