Crawfish Etouffee

Ingredients

• 1 stick butter
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1 pound peeled crawfish tails
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon salt
• Pinch of cayenne
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. After cutting your onions, celery and bell peppers with your Ulu knife, add them to a pan and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions, and continue cooking for 2 minutes. Serve over steamed rice.

Recipe Courtesy of Emeril Lagasse