Crawfish Etouffe

Recipe Ingredients

1		Butter
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1 lb	454g / 16oz	Peeled crawfish tails
2 teaspoons	10ml	Minced garlic
2		Bay leaves
1 tablespoon	15ml	Flour
1 cup	237ml	Water
1 teaspoon	5ml	Salt
1		Cayenne pepper
2 tablespoons	30ml	Finely-chopped parsley
3 tablespoons	45ml	Chopped green onions
		Hot steamed rice - for serving

Recipe Instructions

In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers 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 to 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 hot steamed rice.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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