Crawfish Étouffée

2 Tbsp. butter
2 Tbsp. olive oil
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 cloves garlic, minced
1 lb. frozen crawfish tails, thawed, do not drain
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. hot sauce (Tabasco)
1.5 Tbsp. all purpose flour
3/4 cup water
1/2 cups chopped green onions
1/4 cup chopped parsley
Hot, cooked rice

Is good over brown or white rice - Rice is not included in calorie count.

Melt butter and olive oil in skillet over medium heat. Stir in onion, celery, bell pepper and garlic. Cook 5 minutes, stirring. Stir in crawfish, salt, pepper, onion powder and hot sauce. Cook 5 minutes. Stir in flour and cook 2 minutes, stirring. Add water; stir well. Cook over low heat 20 minutes, stirring occasionally. Stir in green onions and parsley and cook 3 minutes. (Serve over rice.)

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JONESPIXIE.