CRAWFISH ETOUFEE
1/2 cup flour 1 medium onion (chopped) 1 bell pepper (chopped) 3 sticks celery (chopped) 1 can stewed tomatoes (cut in small pieces) 2 cups water 1/8 teaspoon garlic powder or 1 garlic clove (chopped) salt and pepper to taste cayenne pepper to taste 1 1/2 teaspoons Zatarain's liquid shrimp & crab boil 1 bunch green onions (chopped) 1 12 oz. package crawfish tails or shrimp Stir constantly, over medium heat, until roux is the color of peanut butter. Turn heat to low and add chopped onion, bell pepper and celery. Cook until vegetables are tender, about 15 minutes. Stir often. Add stewed tomatoes, water, garlic powder, salt, pepper, cayenne pepper and liquid crab boil. Cook over low heat for about 15 minutes, stirring occasionally to make sure mixture is not sticking. Add green onions and crawfish tails. You may need to add more water if too thick. Cook over low heat another 10 to 15 minutes. Serve over rice. |