Ingredients
1 stick of butter-unsalted
1 med. yellow onion-chopped
4 cloves garlic-chopped
1 bell pepper-chopped
1# Louisiana crawfish tail meat
2 Tbls. Cajun seasoning
1/2 Tbls. Italian seasoning
1 Bay leaf
2 Tbls. flour
1/4 cup water
2 slices American cheese
1/4 cup finely chopped parsley
1/4 cup chopped scallions
4 servings of cooked rice
*Rice can be cooked in advance or at the start of the recipe since white rice only takes 22 minutes to cook.
Preparation
In a heavy bottomed pot, melt butter then turn on medium high; add onions, garlic, and a pinch of salt; cook for two minutes. Add peppers;cook five more minutes. Add next four ingrediants;cook two minutes, then sprinkle in the flour, stir, and cook for three more minutes. Next, whisk in water to avoid lumps and cook until thickened;about three minutes (*For thinner sauce, add 1/2 cup water). Then stir in cheese and parsley until combined, cover, and cook on low simmer for 10 minutes or until ready to serve. Serve with steaming hot rice and garnish with chopped scallions.
