Crawfish Etouffee

Ingredients:

1 stick butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
450 grams crawfish tails, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons parsley, finely chopped 
3 tablespoons green onions, finely chopped 

How to cook:

Melt the butter in a saute pan. Add the onions, celery, and bell peppers and saute about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. Kali oreksi!