Crawfish Etouffee

I was in shock the other day when I saw my meat market actually had crawfish. They really are so wonderful I don't know why I was surprised. If you have never eaten Louisiana crawfish you are really missing something special. With Lent just a few days away this would make a great addition to your menu planning. It was in a small town, Breaux Bridge, in St. Martin Parish, that crawfish etouffee originated. So say the food historians, and not known to the rest of the country until the late 1940's or early 1950's. I'm not sure it has still made it's way to Kentucky.

Crawfish Etouffee
4 servings

1 stick butter, (1/4 pound)
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoon chopped parsley
3 tablespoons chopped green onion

Melt butter in a large skillet over medium-high heat. Add the onion, celery, and bell peppers and saute until soft and golden, 10-12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begins throwing off a little liquid, 10-12 minutes.

Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add parsley and green onions and cook for about 2 minutes.

Remove the bay leaves and serve.

All credit on this one goes to Emeril Lagasse in Louisiana Real and Rustic