Crawfish Etouffee


1 stick butter

1 large onion chopped

1/2 bell pepper chopped

2 cloves garlic minced

2 tablespoons flour

3 tablespoons cream of celery soup undiluted

1 lb. peeled crawfish tails

2 cups water (or less)

2 teaspoons Creole seasoning

4 green onion tops sliced

1 lemon shredded peel and juice


In a 2-quart microwave dish, place butter, onion, bell pepper and garlic. Cover and microwave on high about 15 minutes, or until onions are very soft. Stir in flour. Add celery soup and mix well. Cover and cook on high 4 minutes. Pour into cooking pot and add 1 cup water and crawfish tails. Cook and stir 20-30 minutes or until thick. Add more water as needed. Season with creole seasoning and additional salt and pepper if desired.
Serve on rice, sprinkled with minced onion tops.