Creole Crawfish Etouffée

== Ingredients ==
* ½ cup roux
* ½ cup finely chopped onion
* ½ cup finely chopped bell pepper
* 1 small can diced Rotel™ tomatoes
* 2 cups water
* 3 lbs of cleaned crawfish meat
* 1 tsp each salt, pepper, garlic powder
* dash of cayenne
* 1 cup finely chopped green onion tops for garnish
== Directions ==
# Make a roux by browning "slowly" in a small iron skillet ¼ cup oil and ¼ cup flour until it is dark brown.
# Do not rush this.
# Add chopped white onions and bell pepper.
# Next add Rotel™ tomatoes, water and seasoning.
# Stir very well over medium high heat.
# Cover and reduce to low and simmer for about 15 minutes.
# Add crawfish tail meat and raise heat to a slow boil.
# Cook for about 5 to 10 minutes.
# Take off the heat.
# Cover and let set while you cook a pot of white rice (about 3 cups of raw rice, 6 cups water, salt, and butter ).
# Serve over the 'cooked' white rice and garnish each bowl with green onion.
# This is so good with garlic bread and potato salad or cole slaw.
Category:Bell pepper Recipes
Category:Crayfish Recipes
Category:Creole Meat Dishes
Category:Potato Recipes
Category:Recipes that need photos
Category:Tomato Recipes
Category:White rice Recipes