Crawfish Etouffee

Chop 1 yellow onion, 2 stalks celery, and 1 red bell pepper.

Saute in ½ stick of butter and 4 or 5 shakes of Slap ya Mama Cajun Seasoning (or your own favorite brand) until tender.

Add 4 heaping TBSP of ROUX and blend into the sauted vegetables.



Add 2 cups of boiling water (yes, BOILING!) to the mixture until it is not too thick, but not runny like a soup either. It needs to maintain a little thickness. Add more or less boiling water, depending on the thickness of your roux. Cook on low heat for at least 20 minutes, allowing all the flavors to blend together.



Season your crawfish tails with your favorite Cajun seasoning and add to the sauce. Cook 10-12 minutes.



While all this is going on, you should have a batch of rice cooking in your rice cooker so you can serve the Crawfish Etouffee over rice. Chop a few green onions (tops) on top of each serving.