| Crawfish Etouffee
2 pounds of crawfish tails, peeled
2 large onions
1 stalk celery
2 cloves garlic, minced
1 stick oleo
2 medium bell peppers
1/2 cup of parsley, chopped
1/2 cup of green onions, chopped
Red or black pepper
Salt
2 tablespoons of flour
1 cup or more of water
Tony Chachere's or Paul Prudomnes seasoning, to taste |
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Finely chop onions, bell pepper and celery. Cook in melted oleo over low heat for 30 minutes or until vegetables are cooked. Stir in flour; add crawfish tails and water. Season after stirring well. Add garlic and 1/2 of parsley. Cook over medium heat until tails are tender. Add green onions and remaining parsley. Serve hot over cooked rice. |
