Crawfish Etouffee
12 ingredients
5 steps
Ingredients
- 1 lb. cleaned crawfish tails, including crawfish fat
- 1 stick margarine
- 1 onion, chopped fine
- 1 bundle chopped green onions
- 6 ribs celery, chopped
- 4 thin slices lemon (optional)
- 4 Tbsp. parsley
- 4 Tbsp. flour
- salt
- cayenne pepper
- rice
- water
Directions
-
1Saute onions and celery in margarine until soft.
-
2Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
-
3This is to give the sauce a little body and you can add more, if you like.
-
4Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
-
5Serve over cooked rice.
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