Recipe - Crawfish Etouffe

1 Stick butter
2 cup Chopped onions
1 cup Chopped celery
One half cup Chopped green bell peppers
1 pound Peeled crawfish tails
2 teaspoon Minced garlic
2 Bay leaves
1 tablespoon Flour
1 cup Water
1 teaspoon Salt
1 pn Cayenne
2 tablespoon Finely chopped parsley
3 tablespoon Chopped green onions

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In a large saute pan over mediumhigh heat, melt the butter. Add the onions,
celery, and bell peppers and saute until the vegetables are wilted, about
10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the
heat to medium. Cook the crawfish for 10 to 12 minutes, stirring
occasionally. Dissolve the flour in the water. Add the crawfish mixture.
Season with salt and cayenne. Stir until the mixture thickens, about 4
minutes. Stir in the parsley and green onions and continue cooking for 2
minutes. Serve over steamed rice.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998