|1 stick of butter|
|2 cups chopped onions|
|1 cup chopped celery|
|1/2 cup bell peppers, chopped|
|1 pound of Crawfish tails|
|1 tbs garlic, minced|
|2 bay leaves|
|1 tbs flour|
|1 cup water|
|kosher salt and fresh cracked black pepper to taste|
|1 tsp cayenne|
|2 tbs parsley, chopped|
|1 small bunch of green onions chopped|
Crawfish Etoufee is a standard in any good Creole restaurant. This recipe uses Crawfish, but it may also be made with chicken, shrimp or alligator. This recipe was developed by chef Emeril Lagasse, the kind of Cajun and creole cooking.
- Melt the butter in a large saute pan, using medium heat.
- Add the onions, celery, bell peppers and cook until slightly tender. About 1 or 8 minutes.
- Add the Crawfish tails, garlic and bay leaves, and reduce heat to medium.
- Cook the Crawfish for about 5 minutes, stirring occasionally.
- Dissolve the flour in the water, and add to the crayfish mixture.
- Season with salt and pepper and cayenne.
- Stir until the mixture thickens. about 3 to 4 minutes.
- Stir in the parsley and green onions and cook for another 2 minutes.
- Serve in an attractive bowl topped by a scoop of steamed rice.