Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

This is the very best 1 t Minced garlic
-recipe for crawfish 1/2 ea - 1 tsp brown roux
-etouffee I have ever 1/2 t Red pepper
Found, and growing up in 1/2 ea - 1 tsp black pepper
-the parish seat of Acadia 3 ea Chicken bouillon cubes
-Parish affords 1 lb UNrinsed crawfish tails
One a vast opportunity for -(the crawfish fat is the
-a bountiful search. So, -secret to
-from one The taste)
Hungry cajun..."Y'all enjoy 5 T Flour
-dis, cher!" 3 T Chopped parsley
3/4 c Butter (the real stuff 1/2 c Or more chopped green onion
-makes all the difference) -tops (I recommend the
2 c Chopped onion -'more'
1/2 c Chopped green onion bottoms Option)
1/4 c Chopped bell pepper 2 c Water
1/4 c Chopped celery

Saute butter, onion, green onion bottoms, bell pepper, celery, garlic,
roux, red and black pepper and bouillon cubes in a saucepan until
tender. add crawfish tails, flour, parsley, and green onion tops and
cook for 3 minutes. Stir in water and cook until thickened. Serve
over a bed of steamed rice. *Shrimp can be used instead of crawfish,
but it really loses something in the 'translation'.

Submitted By FRED TOWNER On 10-20-94

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