Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 1 stick Butter; 2 cups Onion, Diced; 1/2 cups Bell Pepper, Diced; 1 cup Celery, Diced; 2 whole Bay Leaf; 3 cloves Garlic, Minced; 2 Tablespoons Salt; 1/2 teaspoons Cayenne (or More To Taste); 1 teaspoon Black Pepper; 1/4 teaspoons Garlic Salt; 1 pound Frozen Crawfish (thawed); 2 Tablespoons Flour; 1 cup Water; 2 Tablespoons Fresh Parsley, Finely Chopped; 3 Tablespoons Green Onion, Finely Chopped; 4 cups Prepared Rice, To Serve

16 ingredients

10 steps

Ingredients

1 stick Butter
2 cups Onion, Diced
1/2 cups Bell Pepper, Diced
1 cup Celery, Diced
2 whole Bay Leaf
3 cloves Garlic, Minced
2 Tablespoons Salt
1/2 teaspoons Cayenne (or More To Taste)
1 teaspoon Black Pepper
1/4 teaspoons Garlic Salt
1 pound Frozen Crawfish (thawed)
2 Tablespoons Flour
1 cup Water
2 Tablespoons Fresh Parsley, Finely Chopped
3 Tablespoons Green Onion, Finely Chopped
4 cups Prepared Rice, To Serve

Directions

1

Melt butter in a large pot over medium heat.
2

Cook diced onion, bell pepper and celery and cook until wilted, about 8 minutes.
3

Add bay leaves, garlic, salt, cayenne and black pepper, garlic salt and crawfish and let simmer for another 7-8 minutes.
4

Dissolve flour in water and whisk into crawfish mixture.
5

Bring back to a heavy simmer.
6

Add chopped parsley and green onion and add to crawfish.
7

Let simmer for 5 minutes.
8

If not thick enough, add another tablespoon of flour to 1/4 cup water and dissolve well and add to pot bringing back to a simmer.
9

This should thicken it up more but wont change the flavor.
10

Serve over rice.