Crawfish Etouffee

Ingredients

• 1/4-pound butter
• 2 large onions, chopped
• 2 stalks of celery, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• Salt to taste
• Red and black pepper to taste
• Tabasco sauce to taste
• 1 to 2 pounds crawfish tails and fat
• 4 tablespoons flour
• 2 cups of water
• 4 chicken bouillon cubes or equivalent
• Green onion tops, chopped (optional)
• Parsley, chopped (optional)

Directions

1. 1

   Melt butter in a heavy skillet.

2. 2

   Sauté onions, celery, garlic, and bell pepper in butter for about 30 minutes.

3. 3

   Add seasonings to taste, then add crawfish tails and fat.

4. 4

   Sauté briefly.

5. 5

   Stir in flour and cook for about 3 minutes.

6. 6

   Add water and bouillon.

7. 7

   Add optional green onions and parsley.

8. 8

   Simmer 10–15 minutes.

9. 9

   Serves 4 to 6.

10. 10

    Note: Made with Chef Prudhomme’s Magic Seasoning (Seafood Magic).