Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails and fat
3 Tbsp. paprika
1 tsp. basil
1/2 tsp. thyme
1/4 c. chopped parsley
1 c. chicken stock
1 c. chopped green onions
3 Tbsp. cooking oil
3 Tbsp. flour
2 onions, chopped
1/4 c. bell pepper, chopped
1/4 c. celery, chopped
2 sticks butter
1/4 tsp. salt
1/2 tsp. black pepper
1/2 Tbsp. cayenne or red pepper

Preparation

Make a dark brown roux with flour and oil.
Add onions, bell pepper and celery.
Remove from heat and stir for 5 minutes. Bring chicken stock to a boil and add roux; stir for 5 minutes. Melt butter and add crawfish, fat, seasonings and green onions. Saute 3 minutes.
Add roux to mixture and cook 20 minutes.
Top with parsley.
Serve over rice.