Crawfish Étouffée

Instructions

1. 1

   In a large sauté pan over medium-high heat, melt the butter.

2. 2

   Add onions, celery, and bell peppers; sauté until wilted, about 10-12 minutes.

3. 3

   Add crawfish, garlic, and bay leaves; reduce heat to medium. Cook 10-12 minutes, stirring occasionally.

4. 4

   Dissolve flour in the water. Add to crawfish mixture. Season with salt and cayenne.

5. 5

   Stir until the mixture thickens, about 4 minutes.

6. 6

   Stir in parsley and green onions and cook 2 more minutes.

7. 7

   Remove bay leaves. Serve over hot steamed rice.