Crawfish Etouffee

Name: Crawfish Etouffee
Ingredients: 3 medium onions; 1/2 c. chopped bell pepper; 1/2 c. chopped celery; 2 Tbsp. flour; 3 Tbsp. cooking oil; 4 lb. crawfish; 2 Tbsp. parsley; 2 Tbsp. onion tops; salt and pepper to taste; red pepper to taste

10 ingredients

1 steps

Ingredients

3 medium onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
2 Tbsp. flour
3 Tbsp. cooking oil
4 lb. crawfish
2 Tbsp. parsley
2 Tbsp. onion tops
salt and pepper to taste
red pepper to taste

Directions

1

In deep, cast iron skillet, add oil and flour; make a very light roux. Add onions, celery and bell pepper. Smother for about 10 or 15 minutes. Add shelled crawfish and fat. Add seasoning to taste. Cover tightly and let simmer, stirring constantly. Add about 1/2 cup water; cook about 15 or 20 minutes. Add onion tops and parsley.