Crawfish Etouffee

Submitted by Chef #501167

"From River Road Community Cookbook - 1980"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄4 lb butter
• 2 large onions, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 medium bell pepper, chopped
• salt and pepper
• red pepper and black pepper
• Tabasco sauce
• 1 -2 lb crawfish
• 4 tablespoons flour
• 2 cups water
• 4 chicken bouillon cubes
• green onion top
• parsley

directions

1. Melt butter, saute vegetables for 30 minutes.
2. Add seasonings add crawfish and fat. Saute for a minute then stir in flour. Cook 3 minutes.
3. Add water, bouillon and green onions and parsley. Simmer 10 to 15 minutes.