Crawfish Etouffee

Submitted by Tiffany Gallehugh

Ingredients Serves 4 servings
1/2 cup butter (margarine)
1/2 tbsp flour
1 onion (chopped)
1/2 green bell pepper (seeded and chopped)
2-3 cloves cloves garlic (minced)
1 lb crawfish (tail with fat)
1/4 cup fresh parsley (chopped)
1/4 cup scallion (chopped, top green onion)
salt
black pepper
cayenne pepper
brown rice (hot cooked brown rice as accompaniment try steamed rice desired

1 Make roux of flour and butter in a heavy skillet, and stir until blended.
2 Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
3 Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
4 Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
5 Optionally, a little water can be added to thin mixture at this point.
6 Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
7 Add salt, pepper and cayenne pepper to taste.
8 Add green onion tops and parsley, and simmer for about 15 minutes.