Ingredients
2 lb. crawfish tails (buy louisiana!!)
1 lg onion
2 stalks celery
4 cloves garlic
2 md bell peppers
1 stick butter
2 T flour
2-3 C water
chopped onion tops
Chopped parsley
salt, black and red pepper
Preparation
Mince onions, celery, bell peppers and garlic. Cook minced vegetables in melted butter over low heat. Cook slowly for 30 min or until golden brown. Stir in flour. Add crawfish tails, water and seasoning. Simmer until tails are tender. Add onion tops, parsley and correct the seasoning, if needed. Serve hot over rice.
