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Crawfish Etouffee | Crawfish Etouffee Recipes | Crawfish Etouffee Recipe

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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

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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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