Crawfish Etouffee

Name: Crawfish Etouffee
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: butter; onions; garlic; sweet red bell peppers; parsley leaves; celery; scallions, spring or green onions; crawfish tails; crawfish fat; salt; black pepper; red pepper flakes

Submitted by erica5446

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

TABLESPOONS BUTTER

CUPS ONIONS
chopped

CLOVES GARLIC
peeled and minced

TABLESPOONS SWEET RED BELL PEPPERS
chopped *

TABLESPOONS PARSLEY LEAVES
minced, or 1 ts parsley flakes (dried)

CUP CELERY
chopped

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
tops, chopped

2 ½

CUPS CRAWFISH TAILS *

CUP CRAWFISH FAT
opt *

1 ¼

TEASPOONS SALT

TEASPOON BLACK PEPPER

TEASPOON RED PEPPER FLAKES

Directions

Melt butter in iron skillet or heavy pot.

Sauté onions, garlic, green pepper and celery until onions are clear.

Add ⅛ cup water and simmer covered until vegs. are tender, abt. 15 min. Add crawfish fat and cook covered for 15 min. on very lo heat. Stir occasionally.

Add tails and other seasonings. Cook 15 min.

Add green onion tops and parsley and cook 5 minutes for seasoning to blend.

Serve with hot steamed rice.