Tip
Crawfish Etouffee:
1 lb crawfish tail meat
1/4 to 3/8 lb butter
1 Tbs flour
1 onion, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 green onion, finely chopped
Chopped parsley
Salt and pepper to taste
2 Tbsp Chopped garlic
Melt butter or margarine in heavy skillet. Add flour and stir until blended. Add chopped onion, chopped bell popper and cook until tender Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails and cover. Let cook 15 to 20 minutes on low. Add salt and red pepper to taste. Add green onion tops and parsley. Simmer covered until seasonings blend.
