Joe's Coon/Ass Crawfish Etouffee

Chef Teer's Note:

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6-8

Yield: 1.0 Pot

• 2 lbs crawfish tails
• ¼ lb butter
• 1 cup minced onion
• ½ cup minced bell pepper
• ½ cup minced garlic
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon cornstarch
• ¼ cup chopped green onion
• ¼ cup chopped parsley
• creole seasoning , blend to taste (careful not to much tony's is salty)
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 bay leaf

Directions:

1. Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
2. Or make your own roux from flour and water.
3. Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
4. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
5. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
8. Add the green onions and parsley, and cook an additional 5 minutes.
9. Serve over your favorite hot long grain rice.