Crawfish Etoufee

Crawfish Etoufee

1/2 cup butter
10 tablespoons all-purpose flour
1 1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 (14.5 ounce) can chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1 teaspoon Cajun seasoning-I used Weber grill brand
2 pounds frozen, cooked crawfish tail meat, thawed and rinsed
Hot cooked rice-I use Zatarain’s

In a Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, and Cajun seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Taste and adjust seasonings. Add crawfish and heat through. Serve over rice.

Makes 6 servings