Crawfish Etouffee

2 lbs. Crawfish Tails
2 tsp. salt
1 tsp. pepper
1/4 tsp. paprika
1 stick butter
1 1/2 cups chopped yellow onions
1 clove garlic, minced
1 1/2 tsp. flour
1 3/4 cups water
1/4 cup brandy
3/4 cup chopped green onions
2 Tbsp. chopped fresh parsley
2 tsp. grated lemon rind
Tabasco to taste
3 cups steamed rice


Season Crawfish Tails with salt, pepper and paprika. In a large skillet, heat butter; add Crawfish Tails and saute 3 minutes. Add yellow onions and garlic; cook 10 minutes, stirring frequently. Sprinkle with flour and blend. Add water, brandy, green onions, parsley, lemon rind, juice and Tabasco. Simmer 10 minutes. Serve over rice.


Serves 6