Emeril Lagasse'S Crawfish Etouffee

• 1/2 cup butter
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1/2 cup bell pepper, chopped
• 1 lb crawfish tail, peeled
• 2 bay leaves
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons parsley, chopped
• 3 tablespoons green onions, chopped

1. In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
2. Add in the crawfish and bay leaves.
3. Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
4. Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
5. Add parsley and green onions and cook an additional 2 minutes.
6. Remove the bay leaves and serve with rice.

butter, onions, celery, bell pepper, crawfish tail, bay leaves, flour, water, salt, cayenne, parsley, green onions

Taken from www.food.com/recipe/emeril-lagasses-crawfish-etouffee-367568 (may not work)