Crawfish or Shrimp Etoufee


1 stick butter
1 chopped onion
2 chopped celery
1 chopped green bell pepper
1 chopped red bell pepper
5 pounds peeled crawfish tails or peeled shrimp
3 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
5 cups water
1 teaspoon creole seasoning
1/4 teaspoon cayenne
1/4 teaspoon lemon juice
1 teaspoon sugar
3 or 4 drops Tabasco sauce
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions


In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers, salute until the vegetables are soft. Add the crawfish, garlic, and bay leaves, reduce heat to medium heat. Cook for about 5 minutes, stirring occasionally. Add water. Dissolve the flour with 2 tablespoons water and add to mixture. Season with creole seasoning, and cayenne. Stir until mixture thickens, stir in parsley, lemon juice, sugar, tabasco sauce, and green onions. Cook for about 2 minutes. Serve over cooked rice.

From My Kitchen!