Crawfish Etoufee

Ingredients

• two pounds of crawfish tails
• two onions, chopped
• two bell peppers chopped
• salt
• four cloves of garlic
• one stick of butter
• One tablespoon of butter
• one cup of water

Directions

1. Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
2. Cook until tender. Then stir in one tablespoon of flour. 
3. Add crawfish tails. Season with salt, red and black pepper. 
4. Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice. 

Source — My Recipe
Prepared by Nathan Williamson
Louisiana Anthology
February  1, 2020