- 1/4 pound (1 stick) unsalted butter
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 pounds peeled crawfish tails
- 1 heaping tablespoon all-purpose flour dissolved in 1/2 cup water
- Salt and cayenne
- 2 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley leaves
- Cooked long-grain rice
- Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 10 to 12 minutes. Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes.
- Add the water/flour mixture, reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Season with salt and cayenne. Remove from the heat. Add the green onions and parsley. Serve in bowls over rice.
- Of course, étouffée is not the only dish to make with crawfish. Home cooks and cutting edge chefs continue to put their own spin on traditional recipes and create new ones.