Name: Crawfish Etouffee
Yield: 4 servings
Ingredients: 1 stick butter; 2 c. water; 1 lb. crawfish; 1 tsp. cornstarch; chopped parsley flakes to taste; 1/2 c. bell pepper; 1 c. onions, finely chopped; 1/2 c. chopped green onion tops; 1/2 c. water; Cooked rice

1

Melt butter in dutch oven over low heat.

2

Add onions and bell pepper.

3

Saute till clear, then add 2 cups water.

4

Bring to boil. Add crawfish tails and green onions.

5

Cook over low heat for 5 minutes, uncovered.

6

Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven.

7

Simmer 15 minutes.

8

Remove from heat and sprinkle parsley flakes.

9

Let stand a few minutes.

10

Serve over rice.

Crawfish Etouffee

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