Ingredients
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1/2 cup butter
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1 cup celery, chopped
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1 lb crawfish tail, peeled
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2 teaspoons garlic, minced
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2 bay leaves
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1 tablespoon flour
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1 cup water
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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2 tablespoons parsley, finely chopped
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3 tablespoons green onions, chopped
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2 cups onions, chopped
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1/2 cup green bell pepper, chopped
Instructions
- In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
- Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
- Dissolve the flour in the water. Add the crawfish mixture and 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.