Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Lynn's Crawfish Etouffee

¼ pound butter
2 cups chopped white onion
1 cup chopped celery
½ cup chopped red bell pepper
½ cup chopped green bell pepper
2 tablespoons chopped garlic
1 pound crawfish tails
2 bay leaves
2 tablespoons flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
3 tablespoons chopped parsley
3 tablespoons chopped green onion

Melt butter in a large skillet over medium heat and add celery, white onions, both bell peppers, and garlic and sauté till softened, approximately 10 minutes. Add flour and cook an extra three minutes while stirring.

Add water and bay leaves cook for five minutes still on medium heat.

Add crawfish, salt and cayenne and cook for five minutes, then add green onions and parsley and cook for two more minutes.

Serve with your own white rice.