Crawfish etouffee (tom gardiner)

Crawfish etouffee (tom gardiner)

¾ c Butter (the real stuff makes all the difference)

2 c Chopped onion

½ c Chopped green onion bottoms

¼ c Chopped bell pepper

¼ c Chopped celery

1 t Minced garlic 1 tsp brown roux

½ t Red pepper 1 tsp black pepper

3 ea Chicken bouillon cubes

1 lb UNrinsed crawfish tails (the crawfish fat is the secret to the taste)

5 T Flour

3 T Chopped parsley

½ c Or more chopped green onion tops (I recommend the ‘more’ option)

2 c Water

Saute butter, onion, green onion bottoms, bell pepper, celery, garlic, roux, red and black pepper and bouillon cubes in a saucepan until tender. add crawfish tails, flour, parsley, and green onion tops and cook for 3 minutes. Stir in water and cook until thickened.

Serve over a bed of steamed rice.