Crawfish etouffee (tom gardiner)
Â¾ c Butter (the real stuff makes all the difference)
2 c Chopped onion
Â½ c Chopped green onion bottoms
Â¼ c Chopped bell pepper
Â¼ c Chopped celery
1 t Minced garlic 1 tsp brown roux
Â½ 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
Â½ 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.