Crawfish Etouffee #3

Ingredients

• 1 lb crawfish tails, with fat
• 1 stick butter
• 1 large onion, chopped
• 2 cloves garlic
• 2 tbs bell pepper, minced
• ½ stalk celery, minced
• Green onion tops
• Fresh parsley
• 2 tsp tomato paste
• Cayenne pepper
• Freshly ground black pepper Salt
• 2 tbs flour
• 1-2 C water

Directions

1. Make Roux: Cook butter and flour together until a smooth roux forms.
2. Add Trinity: Stir in onion, bell pepper, celery, and garlic. Cook until vegetables are tender.
3. Build Sauce: Add crawfish fat (or additional butter if unavailable) and cook 15-20 minutes. Stir in crawfish tails and tomato-paste water.
4. Simmer: Simmer 20 minutes, allowing flavors to meld.
5. Finish: Season with salt and pepper to taste. Add green onion tops and parsley; simmer 5 minutes more.
6. Serve: Serve hot over rice.

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