Nol'S Etouffee - cooking recipe

Ingredients

1 c. flour
1 stick butter
1 large bell pepper, chopped
1 large onion, chopped
1 rib celery, chopped
4 cloves garlic, chopped
1 c. chicken broth or 2 cubes chicken bouillon, dissolved in 1 c. water
1 can Ro-Tel tomatoes and green chilies
1 lb. shrimp, cooked and peeled or 1 lb. crawfish tails, peeled

Preparation

In a microwave-safe bowl, prepare roux by cooking the flour in the microwave for 2 minutes.
Stir and continue to microwave in 1 minute increments stopping to stir frequently to prevent roux from burning or getting hot spots, continuing this process until the flour turns dark tan. If you burn and get hard black pieces, you can remove with spoon and the rest of the roux will be okay.