Name: Crawfish Etouffee(A-Z-Fay)
Yield: 4 servings
Ingredients: 2 lb. peeled crawfish tails (peeled shrimp may be used); 1/2 c. chopped celery; 1 c. chopped onion; 1/2 c. chopped bell pepper; 4 cloves garlic, minced; 2 c. cold water; 1/4 c. onion tops and parsley, chopped; salt, black pepper and cayenne (red pepper) to taste; 2 Tbsp. cornstarch or roux; 1/2 can Ro-Tel tomatoes

1

Season crawfish tails with salt and pepper; set aside.

2

In 1/4 cup oil, cook celery, onion, bell pepper and garlic until onions are wilted, stirring constantly.

3

Add 1 1/2 cups water, crawfish and tomatoes.

4

Bring to boil and cook over slow heat for 30 minutes, stirring occasionally.

5

Dissolve cornstarch into 1/2 cup of water and add to mixture, if roux is used at this time.

6

Add onion tops and parsley.

7

Cook 10 minutes.

8

Serve over cooked rice. Serves 4.

Crawfish Etouffee(A-Z-Fay)

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