Crawfish Étouffée


2 sticks butter
1 medium onion, diced
1 small bell pepper, diced
1 tsp. salt
1 tsp. cayenne pepper


2 tsp. flour
1/2 c. water
1 lb. crawfish tails
1/4 c. green onions, chopped
2 c. cooked white rice


In a large saucepan, melt butter over medium heat. Add onion and bell pepper, cook until transparent and tender — about 15 minutes. Add seasonings and stir. Add flour; mix well. Add water; mix well. Add crawfish and simmer for 10 minutes. Add green onions and simmer for 3 minutes more. Serve over white rice. Serves 4.

Recipe from Mulates®, The Original Cajun Restaurant™.