Crawfish Etouffee
Serves: 4
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Serve over rice with hot french bread. Alligator meat or shrimp may be substituted for the crawfish.
Dovetailing tip: If you haven't already, shell the pound of crawfish that you saved from Meal 1. This should give you about a cup of meat.
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Cook Time:
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Ingredients:
| 1 1/2 sticks | butter |
| 2 teaspoons | salt |
| 1 tablespoon | flour |
| 1 | medium onion, chopped fine |
| 1/2 | green bell pepper, chopped fine |
| 3 cloves | garlic, chopped fine |
| 1 pound | (1 cup meat) crawfish tails, shrimp, or alligator meat |
| freshly ground black pepper, to taste | |
| Old Bay seasoning | |
| 3 | green onions, chopped |
| parsley, chopped | |
| cooked rice | |
Directions:
Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, and garlic; cook until tender. Add crawfish and cover. Cook 15 - 20 minutes on low heat. Add salt, pepper, and Old Bay Seasoning to taste. Add green onions and parsley. Simmer until sauce thickens, 7-10 minutes. Serve over rice.
Revised from Source: https://www.lifeisjustducky.com/crawfish-etouffee/
