Recipe Database
Crawfish Etouffee
Crawfish Etouffee
1 stick of butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 lb crawfish tails
2 tsp minced garlic
2 bay leaves
1 Tbs flour
1 cup water
pinch of cayenne

In a large sauté pan over medium heat melt the butter. Add the onions, celery, and bell peppers and sauté until veggies are soft. Add crawfish, garlic, and bay leaves. Reduce heat to med. Cook crawfish 10 - 12 minutes stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Season with the cayenne and serve. This can be garnished with chopped scallions