Eula Mae's Country Crawfish Étouffée

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  • 1/2 cup (1 stick) butter
  • 1 1/2 cups chopped yellow onions
  • 1/2 cup chopped celery
  • 3/4 cup seeded and chopped green bell peppers
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 pound peeled crawfish tails
  • 3/4 teaspoon salt
  • 1/4 teaspoon TABASCO® brand Original Red Sauce
  • 2 tablespoons chopped green onions (green and white parts)
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 cups hot cooked long-grain white rice


Melt butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and lightly golden, 8 to 10 minutes. Add the celery and bell peppers and cook, stirring occasionally, until soft, about 5 minutes. Cook until the butter separates, then sprinkle with the flour and stir to blend until the mixture thickens slightly. Add the water and reduce the heat to low. Stir to blend.

Season the crawfish with the salt and TABASCO® Sauce and add to the pot. Add the green onions and parsley and cook for about 10 minutes. Remove from the heat and serve over the rice.

Makes 4 servings.

Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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