Easy Crawfish Tail Etouffee

Thaw frozen crawfish in fridge overnight or covered in cool water (in sealed package). You can also use small shrimp if desired.

In large skillet, melt butter then saute onions and bell peppers. When soft, add Cajun seasoning (Tony Chachere’s, Bernard’s, Richard’s, Zatarains or use recipe below) and water, tomatoes and crawfish. Simmer in skillet with lid on for 10 minutes. Turn off heat and let stand for 10 minutes.

Double or triple recipe for more servings.

Serve over warm rice or mashed potatoes.

CAJUN SEASONING

2 cups sea salt (or table salt)
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoon dried parsley flakes (crushed)
4 tablespoons ground red pepper (cayenne)
2 tablespoons chili powder

This is a large batch. Combine all ingredients, mixing well; store in an airtight container.