Louisiana Crawfish Etouffee |
| Name: |
Nicole Rangel |
| Base: |
MacDill AFB |
| Recipe: |
1/2 c. Butter
1 lg Onion, chopped
1/4 c. Green Pepper, chopped
1 tsp. Garlic Powder
1 lb. Peeled Crawfish Tails
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Hot Sauce
1-1/2 T. All Purpose Flour
3/4 c. Water
1/2 c. Green Onions, finely chopped
Melt butter in skillet over medium heat and add onion, green pepper and garlic powder. Cook stirring constantly for 5 minutes. Stir in crawfish, salt, black pepper, onion powder, and hot sauce. Cook 5 minutes. Add flour stirring constantly for 2 minutes. Stir in water. Cook over low heat stirring occasionally for 20 minutes. Add green onion; cook 3 minutes. Serve over hot rice.
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