Mmm Mmm Good!!!

Here's something I would like to share...

I know I am not the best cook in the world (by far), but I cooked something this weekend that turn out wonderful so I thought I'd share it with you. I would love the hear from any of you who actually ventures to cook this.

Crawfish Etouffee

1/2 cup flour

1 cup oil

3/4 cup chopped onion

1/2 cup chopped bell pepper

1/4 cup celery

1 1/2 pints of water (24 ounces)

salt and pepper to taste

1/2 cup chopped green onion tops

1/4 cup parsley

2 lbs of crawfish tails*

This is the original recipe. I doubled the ingredents above.

Make a light roux**

Add onions, bell pepper, and celery

Saute' until limp and shiney

Add water and bring to a medium boil

Slow boil for 30 minutes

Add crawfish tails, salt, pepper, onion tops and parsley

Stir well

Allow to slow boil for 20 minutes

Serve over rice

* crawfish tails can actually be bought at Walmart (atleast in Mena anyway). They are located in the freezer section by the frozen fish and shrimp

** What is a roux? A roux (pronounced roo for all you rednecks out there) is the bases for most cajun dishes. It consist of flour and oil cooked together SLOWLY preferably in a cast iron skillet. Stir a lot because it will burn easily. Cook the two until they are the color of a new penny. I know this sounds funny but trust me if you try this you will understand. Roux will continue to cook so be sure to add vegtables before it gets too dark. If your cast iron skillet is large enough continue the recipe in the same skillet, if not transfer to a larger deep skillet.

PS MUST be eaten over rice, do NOT but butter and sugar in the rice and eat seperately!!!! Love ya Wanna ;)