Crawfish Etoufee

Although both of my parents were born and raised in Louisiana, my mother's Creole roots impacted my tastebuds and life for the better. One of my favorite Creole dishes to eat and cook would be crawfish etoufee.

If you're not familiar with etoufee, it is basically a seafood dish served in a roux, including:
- onion (red/white)
- bell pepper
- jalepeno pepper
- green onion
- salt
- black pepper
- cayenne pepper
- garlic


What I did?
In a tablespoon of butter, I sauteed onion, garlic, bell pepper, and jalepeno pepper in a small sauce pan. In a larger sauce pan, I bring my roux and crawfish to a slow simmer. I added components of the small sauce pan to the larger sauce pan. Add the salt, black and cayenne pepper to the mixture.

Let this cook for about 15-20 mins on a low-to medium low fire.
Garnish with fresh parsely and chopped green onions.
Serve over white rice.