Crawfish Etouffee - 1

Course : Cajun
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1 pound crawfish tails
1 tablespoons crawfish fat
1/4 pound butter
1/2 tablespoon flour
1 medium Onion -- chopped fine
1 tablespoon bell pepper -- chopped fine
2 cloves garlic -- chopped fine
1 medium green onion tops -- chopped fine
1 teaspoon salt
1 teaspoon pepper

Preparation / Directions:

Melt butter in skillet. Add flour and stir until blended. Add onion, bell pepper, and garlic and cook until tender. Add crawfish fat and cook about 15 minutes, stirring occasionally. Add crawfish tails, cover, and simmer about 20 minutes. Add seasonings, green onions, and parsley. Cook over low heat until seasonings blend. Serve over rice. Fred, the Northern Cajun

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