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INGREDIENTS
1 cup flour
1 stick real butter
1 lb louisiana crawfish tails
1 Large chopped onion
1 large chopped bellpepper
5 stalks celery chopped
1 cup chopped green onions
PROCEDURE
- Put stick of butter in 2 quart pot and melt.
- Add flour, stirring in. Brown to a dark reddish brown and add in chopped vegetables. Saute until vegetables are wilted.
- Add 3 cups water and stir. Bring to a good boil and add crawfish tails. Cook until crawfish tails are done.
- If etouffee gets too thick, add water as needed, but not to thin.
- Season to taste with Slap ya Mama creole seasoning. Serve over rice.
