Crawfish Etouffee – for us Northerners – substitute shrimp when crawfish is not available.
1 lb crawfish
1 1/2 sticks butter (it is from New Orleans, y’all!)
1 medium onion, chopped
3 cloves garlic, chopped
1 T flour
1/2 bell peppers, xhopped
2 T parsley, chopped
salt, cayenne pepper and black pepper to taste
1/4 c water
- Melt butter in skillet, add onion, bell pepper and parsley and saute until tender
- Add flour and stir in water
- Add crawfish and cook over medium heat for 15 minutes, stirring occasionally
- Add salt, pepper and simmer a while until thickens.
- Serve over rice.