Joe's Coon/ass Crawfish Etouffee

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 2 lbs crawfish tails
• 1/4 lb butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced garlic
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon cornstarch
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• creole seasoning, blend to taste (careful not to much tony's is salty)
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 bay leaf

Recipe

• note: for a thick roux etouffee you can use savoies roux in a 8 oz jar instead of corn starch for thickening.
• or make your own roux from flour and water.
• heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
• add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
• add the creole seasoning, thyme, oregano, bay leaf and crawfish tails.
• bring to a boil, then reduce heat to low and simmer for 30 minutes.
• dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
• add the green onions and parsley, and cook an additional 5 minutes.
• serve over your favorite hot long grain rice.