Crawfish Etouffee

• 2 lb. peeled crawfish tails
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme leaves
• 1/2 c. flour
• 1/2 c. vegetable oil
• 1/4 c. each: chopped celery, onion, bell pepper and fresh parsley
• 1 (10 1/2 oz.) can vegetable soup, pureed in blender
• hot cooked rice

1. Combine dry seasonings in small container; set aside.
2. In cast-iron skillet, heat oil until very hot.
3. With wire whisk, combine flour and stir constantly until dark brown and smooth.
4. Be careful not to scorch.
5. Reduce heat and stir in vegetables and seasoning mix.
6. Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet.
7. Simmer for 10 minutes. Serve with hot rice.
8. Makes 5 to 6 servings.

crawfish tails, salt, cayenne pepper, white pepper, black pepper, thyme, flour, vegetable oil, celery, vegetable soup, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532321 (may not work)