Crawfish Etoufee

Crawfish Etoufee 

** Now, I don't use crawfish. I usually use the pre-seasoned chicken legs (with skin and bone) from HEB, that are like $3.00 for 5lbs of chicken, and they are so delicious. I just throw them on a baking sheet lined with foil and sprayed with Pam. Cook on 350 for about 30-45 minutes or until till juice runs clear. I have used shrimp once and liked it just as well. It's all about your preference. 

Ingredients 

1 stick butter
1/2 cup green bell peppers or celery ( I use both)
1 cup of chopped onions
salt (if needed)
pepper
chopped green onions (about 5 cut up)
1 tsp. cayenne pepper
3 tsp. garlic
3 1/2 tablespoons flour
4 chicken bouillon cubes
1 lb crawfish tails with fat, or what ever you choose to use.
2 cups water
1 tsp. Creole seasoning (any Cajun seasoning is good)

Directions

Melt butter in pot (medium/high heat). Add onions, garlic, bell peppers. Sprinkle cayenne pepper on top. Sauté these until transparent and soft.
Stir in flour for only one minute. Add crawfish, stir for 1 minute. Add water, stir for a little while. Let come to boil. Stir in chicken bullion cubes, salt, pepper, and creole seasoning. Let cook 5 minutes. Add chopped green onions.
Constantly stir this recipe, and add water if it sticks. Serve with white rice.



I actually took a picture of this meal, because it looked sooooo good and it was! But I don't think I still have the picture.  I'll look for it.