New Orleans Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails
2 1/2 c. water
3 chicken bouillon cubes
1 bell pepper
2 cloves garlic, finely chopped
1/4 c. green onion, chopped
1/4 lb. butter
1/4 c. celery, chopped
4 Tbsp. flour
1 onion, chopped
1/4 c. parsley, chopped
salt, red and black pepper to taste

Preparation

Melt butter in large skillet.
Saute vegetables for 1/2 hour. Add crawfish tails and seasonings.
Add flour, stirring for about 3 minutes.
Add chicken bouillon water and 1/4 cup each green onions and parsley.
Simmer for 15 minutes.