Crawfish Etouffee

This recipe came from one of our favorite Louisiana Cookbooks titled: "Something to Talk About, Occasions we Celebrate in South Louisiana"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large saucepan or Dutch oven.

Step 2

Add the onions, celery, green bell pepper, and red bell pepper. Sauté over medium heat until the onion is translucent.

Step 3

Add the salt and cayenne pepper.

Step 4

Reduce the heat to low and simmer for 1 hour, stirring occassionally.

Step 5

Dissolve the flour in 1/2 cup cold water.

Step 6

Stir the flour mixture into the vegetables.

Step 7

Cook for 3 minutes or until thickened, stirring constantly.

Step 8

Add the crawfish and 1 cup hot water.

Step 9

Simmer over low heat for 15 to 20 minutes.

Step 10

Add more water if mixture is too thick.

Step 11

Stir in the green onions. Serve over rice.

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