Dawn's Crawfish Etouffee

This is a very creamy version of this traditional Cajun dish, as related by my neighbor, Dawn. Quite easy and very tastey!

1 green bell pepper

2 stalks celery

1 large white onion

1 stick (8 Tbs) butter

1/2 to 1 lb andouille sausage (or any sausage you like)

1 lbs crawfish tails (frozen works fine)

2 cloves garlic

2 cups milk

4 heaping Tbs flour

1/2 cup red wine

1 bay leaf

1 tsp black pepper

1/2 cup chopped parsley

1/2 tsp cayenne pepper

Use a 3-4 qt pot or frying pan. Chop the bell pepper, celery, and onions. Melt butter and saute these ingredients until onion is clear. Salt to taste and add black pepper and cayenne. Add bay leaf, chopped garlic and sliced sausage, and saute about ten more minutes. Heat milk (not boiling) and wisk in the flour until smooth. Salt this mixture to taste, and stir into pot along with the wine. Add parsley and simmmer mixture un-covered until it thickens. Add crawfish and simmer covered another 10 minutes.

Variations: You can add your favorite Cajun seasonings if you like. Maybe white wine? This recipe is also great with other meats like chicken or catfish. Hmmm, oysters? Consider mushrooms, squash, peas.

Serve over white rice, with tobasco sauce on the side.

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wallen@io.com