Crawfish Etouffee #2

Ingredients

• 2 lb crawfish tails
• ¼ lb butter
• 1 C minced onion
• ½ C minced bell pepper
• ½ C minced celery
• 2 tbs crawfish fat
• 2 C cold water
• 1 tbs corn starch
• ¼ C chopped green onion
• ¼ C chopped parsley
• Cajun seasoning to taste
• Salt and black pepper to taste
• Pinch dried thyme
• Pinch dried oregano
• 1 bay leaf

Directions

1. Season Crawfish: Season crawfish tails to taste with Creole seasoning.
2. Sauté Base: Melt butter in a black iron pot. Add onion, bell pepper, and celery; sauté until onions are translucent.
3. Build Sauce: Add crawfish fat (or butter if unavailable) and 1½ C water. Stir in salt, pepper, thyme, oregano, bay leaf, and crawfish tails. Bring to a boil, then reduce heat and simmer 30 minutes.
4. Thicken: Dissolve cornstarch in remaining ½ C water and stir into the pot. Add green onions and parsley and cook 5 minutes more.
5. Serve: Serve hot over rice.

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