Crawfish Etouffe

(Pronounced A-2-Fay)

by Dotty Prewitt

Crawfish Etouffe Recipe

1 stick margarine
1 cup minced onion
1/2 cup minced green onion
1/2 cup minced celery
1/4 cup minced parsley
2 cloves minced garlic
3 Tbsp. plain flour
2 1/2 cups water
1 cup tomatoes
3 bay leaves
1/2 tsp. thyme
3 slices lemon
1 Tbsp. salt
1 Tbsp. sugar
1/4 tsp. red pepper
1 Tbsp. Worcestershire sauce
2 lbs. cleaned crawfish (or shrimp)

Saute crawfish in margarine over medium heat.
Remove from pan and reserve. Saute onions
until slightly brown. Add flour, crawfish, and
remaining ingredients. Cover and simmer for
30 minutes. Serve over hot rice.