This week our recipe is Crawfish Etouffee and it comes to us from Will and Curlethia Swanigan, owners of Black Swan Catering Company in Little Rock, Arkansas.

Crawfish Etouffee

Ingredients:

1 1⁄2 Sticks butter

2 Teaspoons salt

1 Tablespoon flour

1 medium onion, chopped fine

1⁄2 bell pepper, chopped fine

2 Teaspoons garlic, chopped fine

1 Pound picked crawfish tails with fat

Black pepper to taste

Tony Chachere Creole Seasoning

3 green onions

Chopped parsley

2 Cups chicken broth

Instructions:

Melt butter in skillet

Add flour and salt until blended

Continue stirring on medium heat (do not stop stirring) until it turns the color of milk chocolate

Add onion, bell pepper, and garlic

Cook until tender

Add crawfish, broth and cover

Cook 15 – 20 minutes on low heat

Add salt, pepper, and creole seasoning to taste

Add green onions and parsley

Simmer until seasoning blends

Serve over rice