I have also used shrimp instead of crawfish before too...either way--MM Good~
1 stickbutter or margarine
1 Tbspbell pepper-finely chopped
3 tspminced garlic
1 lbcrawfish tails
1 bunchgreen onions-chopped
1 tspdried parsley
4-5 dash(es)tabasco hot sauce
·salt & pepper to taste
·a 1/4 cap liquid crab boil
How to Make Crawfish Etouffee
- Melt butter in a cast iron deep skillet or Dutch oven if doubling recipe. Add flour, stir until well blended.
- Add onion, bell pepper and garlic; Saute until tender.
- Add crawfish; heat thoroughly. Cover, simmer on low heat 5-10 minutes. Stirring occasionally.
- Add salt, pepper, Tabasco, green onions, parsley, and crab boil. Stir well. Simmer covered about 20-25 minutes. Stirring often.