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.