Crawfish ÉTOUFFÉE

 Ingredients:

1 stick (¼ pound) butter

2 cups chopped onions

1 cup chopped celery

½ cup chopped red bell peppers

½ cup yellow bell peppers

1-pound peeled crawfish tails (or shrimp)

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

¼ teaspoon cayenne

1 teaspoon lemon zest

2 tablespoons chopped parsley

3 tablespoons chopped green onions- optional topping

Directions:

Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 15 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, for about 10 to 12 minutes. Dissolve the flour in the water. Add to the crawfish mixture and season with salt, lemon zest and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and cook for about 2 minutes. Remove the bay leaves and serve.