Friday, August 1, 2008

Crawfish Etouffee

2 lbs. peeled crawfish tails
2 sticks butter
4 med. onions, chopped
1 lg. bell pepper, chopped
2 tbsp. Worcestershire sauce
1 tbsp. parsley, chopped
2 c. water
2 tbsp. cornstarch
2 ribs celery, chopped
Salt, black pepper, and red pepper

Melt butter in a large Dutch oven. Stir in onions, bell pepper and celery. Cook for 10 minutes or until vegetables are tender. Add the water and reduce heat and continue to cook about 10 minutes, uncovered. Add the crawfish and Worcestershire sauce and bring back to a boil. Reduce heat to simmer and cook for 55 - 10 minutes. Dissolve cornstarch in cold water and add slowly until slightly thickened. Add the onion tops and parsley. Serve over hot rice.