Crawfish Ettouffée

 

Recipe 4 lbs. peeled crawfish tails
History 4 medium onion, chopped
Profile 1/2 bell pepper, chopped
Flags 1/2 c. parsley, chopped
Symbols crawfish fat (optional)
Festivals 2 sticks of margarine
Kaplan 4 Tbsp. all-purpose flour
General salt and cayenne pepper
Home 3 c. cooked rice

 

Always preseason the crawfish tails with salt and cayenne pepper.  In a pot sauté the onions in the margarine for about 6-8 minutes.  If the crawfish fat is available add it now and continue to cook for another 6 minutes or so.   Next add the crawfish tails and the bell pepper.  Fry for for a few minutes longer.  Add the flour, stirring occasionally for 6-8 minutes.  Add water until you get the desired consistency it obtained.  Season with salt and cayenne pepper.   Add the parsley and cook for 10 more minutes.  Serve over cooked rice.