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Crawfish Etouffee
1 pound peeled crawfish tails
1/4 cup fat
1 stick margarine
1 medium onion, chopped
2 cups water
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon, finely chopped parsley and onion tops
Tony's Creole Seasoning to taste
Instructions
Melt margarine and fat in a deep thick aluminum frying pan (do not use black iron pot.) Season crawfish tails with Tony's Creole Seasoning to taste. Add 1 tablespoon paprika; add to margarine and fat. Cook 2 or three minutes; remove crawfish and set aside. Add chopped onion, bell pepper and garlic to pot. Saute well for at least 10 minutes. Return crawfish tails to pot and add 2 cups of water. Stir and cook slowly, about 40 minutes. Add more water if needed. Serve on boiled rice and sprinkle with minced onion tops.
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