This recipe is for Crawfish Étouffée, a Louisiana specialty. It involves making a roux with oil and flour, then adding onions, garlic, green peppers and 3/4 of a pound of crawfish tails. Water, Worcestershire sauce, tomato paste and Creole seasonings are stirred in, along with the remaining chopped crawfish tails. The mixture is cooked for 10-15 minutes until thickened, then served over rice and garnished with green onions or parsley.

1. CRAWFISH ÉTOUFFÉE
Edwina Salaun-Klepac
Prep Time: 15 Minutes
Cook Time: 20 Minutes
INGREDIENTS:
2 tablespoons oil
2 tablespoons flour
Stir together and cook until caramel colored over medium heat. (You are making a roux.)
1 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, chopped
2 teaspoons Worcestershire sauce
1 tablespoon tomato paste
1 cup water or fish stock
Creole seasonings 1/2 -1 teaspoon
1 pound crawfish tails, peeled
DIRECTIONS:
1. Make a roux with the oil and flour till caramel colored on medium heat.
2. Add chopped onion, garlic and green pepper. Cook about 3-4 minutes.
3. Add 3/4 of the crawfish tails.
4. Add water, Worcestershire sauce, tomato paste and seasonings, cook about 10 minutes.
5. Chop or food process remainder of the tails and add to the pot.
6. Cook till thickened about 10-15 minutes.
7. Taste and adjust seasonings.
8. Serve over rice. Garnish with chopped green onion or parsley.