Crawfish Etouffee

SUBMITTED BY: Susan Arcement

1 lb. peeled crawfish tails
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
¼ cup butter
2 tbsp. flour
1 stalk celery, chopped fine
1 large onion, chopped fine
½ small bell pepper, chopped fine
2 cloves garlic, minced
2 tbsp. chopped green onion tops
2 tbsp. chopped parsley
1 cup water


Season tails with salt and pepper and set aside.

Make roux with butter and flour over medium heat until light brown. Add celery, onion, bell pepper, and garlic. Cook until wilted. Add tails and sauté about 20 minutes.

Add water and green onions and bring to a boil. Cook over low heat about 5 minutes. Add parsley and cook 5 more minutes.

Season to taste and serve over hot Louisiana rice.