Crawfish Etouffee from Mary Taylor


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


  • 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.