Crawfish Etouffee Ii
Ingredients
6 tb butter
2 c onions
2 garlic
1 fine
2 tb bell pepper
2 tb parsley
1 ts parsley flakes
1/4 c celery
2 tb green onion tops
2 1/2 c crawfish meat
1 lb crawfish meat
1/4 crawfish fat
1 1/4 ts salt
1/4 ts black pepper
1/4 ts pepper
1/8 c water
Instructions
minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.