by Uncle Larry Roussel
1 stick of butter
½ cup onion, (finely diced)
¼ cup of bell pepper, (finely diced)
¼ cup of celery, (finely diced)
1/3 cup of Gold Medal Wondra flour
1 tablespoon of Uncle Larry’s seasoning & flavor enhancer
1 pound of peeled (Louisiana) crawfish tails (fresh is best, but frozen works great too!)
1 quart of water
1 heaping teaspoon of dried parsley flakes
- Melt butter on low/medium heat, (careful not to burn butter.)
- Add onion, bell pepper and celery and turn heat to medium high. Then, sauté for about 5 minutes or until the vegetables wilt or softens.
- Add flour and stir well. Heat for a couple minutes or until the flour heated and incorporated in the mixture.
- Add the crawfish tails and Uncle Larry’s and heat for a couple minutes or until the crawfish tails are incorporated in the mixture.
- Now, turn the heat to high and add the water and the parsley flakes. Bring the etouffee to a controlled boil and cook down until your sauce reaches a desired thickness/consistency.
Serve over rice or grilled fish / chicken.