Lolly's Crawfish Étouffée

While rummaging through the freezer, I came across a pound of frozen crawfish tails. Immediately, my tummy sounded the announcement to my brain that Étouffée needed to prepared. This is such an easy recipe and it's true comfort food.

1 stick butter
1 large yellow onion, chopped 
1 large green bell pepper, chopped
3 ribs celery, chopped
2 cloves garlic, minced
2 T. flour
2 t. Cajun or Creole seasoning
1/2 t. hot sauce
1 lb. crawfish tails
1 cup beef broth
3 green onions, chopped
cooked rice
chopped parsley

In a medium skillet, over medium low heat, melt butter. Add chopped onion, pepper, and celery. Stirring, occasionally, let vegetables begin to soften and lightly brown, about 10 minutes.

Slow add flour, and stirring constantly, allow to cook until the raw taste of the flour is cooked away, about 2 - 3 minutes.

Add the Creole/Cajun seasoning, hot sauce, crawfish tails, and beef broth. Lower heat to a simmer.

Let Étouffée cook for about 15 - 20 minutes until it is nice and thick. Stir frequently to prevent sticking.

Add green onions during the last few minutes of cooking. Serve over cooked rice. Top with chopped parsley.