Crawfish Etuffee

Recipe by: Thomas White

For 4 persons

Dice the following, 1 white onion(medium or small), and 1 bell pepper
 
Sauté in pan with 1 stick of butter until clear
 
Add 1 lb of crayfish tails, including fat
 
Season to personal taste with salt, pepper & Cayenne pepper
 
Let simmer on low for 20-30 minutes, do not let the sauce dry out
 
Cook 2 cups of white rice
 
Chop up 1 green onion
 
Put rice on plate

Add etuffee

Sprinkle with green onion to taste
 
Can be served with French bread for dipping.
 
Shrimp can be substituted for Crawfish.

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