Kim'S Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails
1 stick butter
1 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, chopped
1 Tbsp. paprika
2 Tbsp. flour
2 c. water
salt and pepper
red pepper
1 can celery soup
1 Tbsp. parsley
1 Tbsp. green onion tops

Preparation

Melt butter in deep pan on low heat. Add onion, bell pepper and garlic and saut for 10 minutes. Stir in flour. Season crawfish tails with salt, pepper and paprika and add tails to vegetables. Add water. Stir and cook slowly for 20 minutes. Add soup and simmer for 5 minutes. Serve on dirty rice and sprinkle with onion tops and parsley.