crawfish etouffe

Ingredients crawfish etouffe

1 lb crawfish
1 salt & pepper to taste
1 small onion (diced small)
1/2 cup margarine
1 tsp all purpose flour
1 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
2 clove garlic (minced)
2 lemon slices
1 tbsp green onions (diced small)
1 tbsp fresh parsley (roughly chopped)
3/4 cup water

how to make crawfish etouffe

Season crawfish with salt and pepper and set aside.

In a medium saucepan, melt butter over medium heat and saute onions until tender.

Stir in flour and mix well.

Add water, salt, cayenne, tomato paste, garlic, and lemon. Cook on medium-low for 20 minutes.

Add a little more water if its too thick our starts to stick.

Add crawfish and cover. Cook 8-10 minutes.

Finally add green onions and parsley. Cook 2 minutes more.

Serve over rice.