Tre'S Cajun Crawfish Etouffee
- 1 lb cleaned crawfish tail
- 1/2 cup butter
- 1 large onion, chopped fine
- 2 celery ribs, chopped fine
- 1 medium bell pepper, chopped fine
- 1 recipe of golden roux
- 2 teaspoons salt
- 1/4 teaspoon red cayenne pepper
- 1 teaspoon paprika
- 1/2 cup water
- Golden roux
- 1/4 cup butter
- 4 tablespoons flour
- Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
crawfish tail, butter, onion, celery, bell pepper, recipe of golden roux, salt, red cayenne pepper, paprika, water, golden roux, butter, flour
Taken from www.food.com/recipe/tres-cajun-crawfish-etouffee-421623 (may not work)