Serve over rice with hot french bread. Alligator meat or shrimp may be substituted for the crawfish.
Dovetailing tip: If you haven't already, shell the pound of crawfish that you saved from Meal 1. This should give you about a cup of meat.
|1 1/2 sticks||butter|
|1||medium onion, chopped fine|
|1/2||green bell pepper, chopped fine|
|3 cloves||garlic, chopped fine|
|1 pound||(1 cup meat) crawfish tails, shrimp, or alligator meat|
|freshly ground black pepper, to taste|
|Old Bay seasoning|
|3||green onions, chopped|
Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, and garlic; cook until tender. Add crawfish and cover. Cook 15 - 20 minutes on low heat. Add salt, pepper, and Old Bay Seasoning to taste. Add green onions and parsley. Simmer until sauce thickens, 7-10 minutes. Serve over rice.
Revised from Source: http://www.lifeisjustducky.com/crawfish-etouffee/