Description:
Etouffee is a traditional Cajun dish that can be adapted to just about any kind of meat available. The name means "smothered".

Ingredients:
2 lbs. cleaned crawfish tails
2 cups sliced green onions
2 1/2 cups chopped white onions
2 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
1/3 cup chopped parsley
1 head minced garlic
4 tbls butter
water
2 tsp paprika
salt and cayenne pepper to taste
2 1/4 cups all purpose flour
3/4 cup cooking oil

Instructions:
Make a roux using flour and cooking oil by stirring together in a cast iron skillet over low heat until golden brown. Reserve. In a large pot. sautee' vegetables until soft. Add roux, crawfish tails, paprika, salt and cayenne pepper. Cook for about 10 minutes, stirring often to combine everything with the roux. Add water about 1 tbls at a time. The mixture should be very thick. Cover and cook over low heat for 1 hour. Stir in the butter. Serve over cooked white rice with a loaf of crusty French bread.