Crawfish Etouffee

Had another crawfish boil yesterday. We had more crawfish leftover this time. So this time, Crawfish Etouffee will be made with the leftovers. Etouffee means smothered. Etouffee does not have to include tomatoes. Mine is made without tomatoes. My wife is not a fan of red sauce dishes.

Crawfish Etouffee

1 lb Crawfish Tails

Creole Seasoning

4 Tablespoons Butter

1 Medium Onion, minced

3 cloves Garlic, minced

½ cup Green Bell Pepper, minced

½ cup Water

1 bunch Green Onions, chopped

1 bunch Parsley, chopped

Cooked Rice

Coat crawfish with Creole Seasoning. Melt butter and add the onions, garlic and bell pepper, stirring constantly, and cook until wilted. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the crawfish and simmer another 15-20 minutes. Add green onions and parsley and simmer 5 more minutes. Serve over hot rice.

Enjoy