Crawfish Etouffée

1. 1

   Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

2. 2

   Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

3. 3

   Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

* Per serving · 4 servings · Values may vary.

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