Sista Teedy's Crawfish Étouffée Courtesy Tricia "Teedy" Boutté This recipe was featured in Louisiana Cookin' and is from Tricia "Teedy" Boutté — she's not only one of the most soulful singers in the music business, she's a fabulous cook as well! This is a perfect meal for two people or you can double or even triple the recipe to feed a crowd! Cook/Prep... Ingredients 1/4 cup butter 5 tablespoons all-purpose flour 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onions 1 cup chicken broth 1/2 cup water 2 tablespoons minced fresh parsley 1 tablespoon tomato paste 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon Creole seasoning 1/8 teaspoon cayenne pepper 1 pound cooked Louisiana crawfish tail meat (thaw if frozen). Remember to look very closely at the package to make certain they are Louisiana Crawfish and don't forget you can use the seafood supplier databse on LouisianaSeafood.com to find a Louisiana crawfish supplier! hot cooked rice, as needed Directions In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste. Add the celery, pepper, and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Remove and discard the bay leaf. Add crawfish and heat through. Serve over rice. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!