Crawfish Etouffee (E-too-fay)

Melt butter, sautee veggies and make roux til golden brown. Add tails and water. Cut tolow heat and simmer for 15 minutes covered. Add all other seaonings and green onion tops. Cook 5 minutes. If mixture thickens to much, add a little more water. Should be a gravy consistency. Serve over rice with crusty bread and a side salad:)


Make sure you get crawfish tails as fresh as possible. They should not smell fishy. If they do, don't use them. You want to use crawfish that were basically pond raised. A lot of times if they come out of the river or a really muddy place, they aren't any good (to me--they smell awful and taste even worse).