Magnolia Bar and Grill Crawfish Etouffee

Ingredients

• 1 pound cleaned crawfish tails
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup (1 stick) butter
• 1 medium onion, chopped fine
• 1 teaspoon all-purpose flour
• 2 thin slices lemon
• 1 tablespoon tomato paste
• 1 tablespoon green onion
• 1 tablespoon parsley

Instructions

1. Use a saucepan with a tight fitting lid to "Etouffee".
2. Season crawfish tails with salt and pepper; set aside.
3. Melt butter, add chopped onion, and cook over medium heat until onions are tender.
4. Stir in flour, blend well, and add 3/4 cup water, lemon and tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
5. When sauce is done, add crawfish tails; cover with lid. Cook for 8 minutes.
6. Season again, to taste.
7. Add green onion and parsley; cook 2 minutes longer.
8. Serve over steamed rice.