Crawfish Etouffee

1 lb peeled crawfish tails and fat
1 stick margarine
1 medium onion, chopped
1/2 bell pepper
2 cloves garlic, minced
1 TBS paprika
1 TBS finely chopped parsley and onion tops
2 c water
salt and pepper to taste

Melt margarine and fat in deep, thick frying pan. Add onions, bell pepper and garlic to pot. Saute for at least 10 minutes. Season crawfish tails with salt, pepper and paprika. Add to other ingredients and add 2 c water. Stir and cook slowly for about 40 minutes (add more water if needed). Serve on boiled rice and sprinkle with onion tops and parsley.

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Our Grandmothers' Recipes

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