Crawfish Étouffée from my bayou friend Caroline by glory

[BakerAunt]

Crawfish Etouffee from my bayou friend Caroline
Submitted by glory on August 24, 2002 at 4:51 pm

1 c. chopped onion
½ c. chopped green onion
½ c. chopped bell pepper
1 garlic clove, minced
1/2cup butter
1 lb. crayfish tails, uncooked
2 TBSP. flour
½ cup water
dash cayenne
dash Worcestershire sauce
salt and pepper to taste
dash tabasco
chopped parsley (optional)

Sauté veggies in butter until soft, add flour, cooking until thickened (1minute), Add crawfish tails and water. Simmer 15 minutes. Add seasonings. Cook 5 minutes longer. Add a little water if necessary. Serve over cooked rice or as an appetizer with French bread rounds.

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