Crawfish Etoufee

I have made this so many times with both crawfish and rock shrimp. Both work great!!
You should definitely make it!
Here is the recipe:

Crawfish Etoufee
Serves 4

1 stick of butter
2 cups of chopped onions
1 cup of chopped celery
1/2 cup of chopped green bell peppers
1 pound of peeled crawfish tails, or rock shrimp
2 teaspoons of minced garlic
2 bay leaves
1 tablespoon of flour
1 cup of water
1 teaspoon of salt
Pinch of cayenne
2 tablespoons of finely chopped parsley
3 tablespoons of chopped scallions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted, about 10-12 minutes. Add the crawfish, for 10-12 minutes, stirring occasionally. Dissolve the flour in the water. Add it to 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. Top with extra parsley.

Steaming plate of hot etoufee. 

It warms my heart ;)