Crawfish Etouffee (Pappadeux Copycat)

• 2 lbs crawfish tails
• 1/4 lb butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced celery
• 2 tablespoons crawfish fat (optional)
• 2 cups cold water
• 1/4 cup instant roux mix (or 2 tbs cornstartch)
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• creole seasoning, blend to taste
• 1 pinch salt
• 1 pinch dried thyme
• 1 pinch dried rosemary
• 1 pinch dried oregano
• 1 bay leaf

1. Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

crawfish tails, butter, onion, bell pepper, celery, crawfish, cold water, instant roux mix, green onion, parsley, creole seasoning, salt, thyme, rosemary, oregano, bay leaf

Taken from www.food.com/recipe/crawfish-etouffee-pappadeux-copycat-438954 (may not work)