Crawfish EXAtouffee

Directions

1. In a large pan, sauté the vegetables in the butter and olive oil.
2. Cook until tender.
3. Add the cayenne and salt.
4. Stir.
5. Add the flour and continuously stir until the roux dark-ens.
6. Never stop stirring.
7. When it starts to smell like peanuts, you can stop or you can go for a darker roux.
8. Pour in the water and stir well.
9. Simmer for 10-15 minutes until the liquid is sort of thick.
10. Add the crawfish and simmer for 10 to 15 minutes.
11. Pour over rice or french bread.