Crawfish Etouffee

Serves 4

1 lb. Peeled crawfish tail meat with fat

4 tablespoons butter

1 cup diced onions

1/2 dice bell pepper

2 tablespoons minced garlic

3 tablespoons flour

2 cups crawfish stock or water

1 cup diced tomatoes

1 table spoon cayenne pepper

  salt and pepper to taste

2 tablespoons chopped parsley

4 cup cooked rice

In a heavy bottom pot melt butter over medium-high heat. Add chopped onions, bell pepper, and garlic. Saute until they are tender, about 10 minutes. Stir in flour and mix to form a blond roux. Add crawfish, stock and tomatoes and bring to a simmer. Cook for 30 minutes. Stir in parsley and season with cayenne pepper, salt, and pepper.   Serve over hot rice. 

                                                             

Princess Grace