Crawfish Etoufee

okay so my first recipe was pretty good! I probably should have prepared before hand and cut up everything at once so it didn't take me an hour to add all the ingredients, but that's okay it comes with practice. The etoufee was delicious though, not quite spicy enough for me but Travis really liked it so it's okay! I also decided to make a cake. Yellow butter cake with chocolate icing. I haven't tried it yet because it's cooling but it looks AMAZING!



Ingredients
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
Directions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.