Crawfish Etouffee

• 6 tablespoons butter
• 2 cups onions chopped
• 2 cloves garlic peeled and minced
• 2 tablespoons sweet red bell peppers chopped
• 2 tablespoons parsley leaves minced, or 1 ts parsley flakes (dried)
• 1/4 cup celery chopped
• 2 tablespoons scallions, spring or green onions tops, chopped
• 2 1/2 cups crawfish tails
• 1/4 cup crawfish fat opt
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

1. Melt butter in iron skillet or heavy pot.
2. Saute onions, garlic, green pepper and celery until onions are clear.
3. Add 18 cup water and simmer covered until vegs.
4. are tender, abt.
5. 15 min.
6. Add crawfish fat and cook covered for 15 min.
7. on very lo heat.
8. Stir occasionally.
9. Add tails and other seasonings.
10. Cook 15 min.
11. Add green onion tops and parsley and cook 5 minutes for seasoning to blend.
12. Serve with hot steamed rice.

butter, onions, garlic, sweet red bell peppers, parsley, celery, scallions, crawfish tails, crawfish fat opt, salt, black pepper, red pepper

Taken from recipeland.com/recipe/v/crawfish-etouffee-39768 (may not work)