Crayfish Etouffee

[swamp snorkler]

Thats not a very hard dish to cook at all, all you do is melt a stick of butter in the pot, add 2 small chopped onions, 2 ribs of celery and a bell pepper. Cook it down till the onions are clear and add 2 cloves of garlic and 1/4 cup of all purpose flour, stir it around for a few minutes (this is called a blond roux), add 2 cups of water and when it comes to a light boil turn your fire low and add your 2lbs peeled craWfish tails and cook until it comes to light boil. Serve over Rice or fried fish.

Serves 8 normal people or 2 Cajuns