Crawfish Étouffée

Name: 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 pound peeled crawfish tails; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon onion powder; 1/4 teaspoon ground white pepper; 1/2 teaspoon hot sauce; 1 1/2 tablespoons all-purpose flour; 3/4 cup water; 1/2 cup finely chopped green onions; 1/4 cup finely chopped fresh parsley; Hot cooked rice

16 ingredients

4 steps

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 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1 1/2 tablespoons all-purpose flour
3/4 cup water
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
Hot cooked rice

Directions

1

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; saute, stirring constantly, 5 minutes.
2

Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
3

Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
4

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