Crawfish etouffee - WLOX.com - The News for South Mississippi

Crawfish Etouffee

• 2lbs fresh Louisiana peeled crawfish tails
• 2 sticks butter
• 1/4 cup flour
• 2 onions chopped
• 1 small-medium bell pepper chopped
• 2 heaping tbsp minced garlic
• 1 can cream of mushroom soup
• 6oz tomato paste
• 1/2 tbsp black pepper
• 1/2 tbsp Tony Chacherie's
• 3 cups water
• 1/2 cup chopped green onion

Directions:
- Melt butter over low heat
- Add flour, mix and issolve into butter. Add chopped onions, cook down 5 minutes over low heat.
- Add bell pepper cook down 5 minutes over low heat.
- Add minced garlic and cream of mushroom soup, cook down 5 minutes over low heat
- Add tomato paste, black pepper, Tony Chacherie's and 3 cups water. Cook 10 - 15 minutes over low heat.
- Add crawfish. Let simmer for 15 minutes.
- Add green onions and serve over rice.