Crawfish Etouffee And Dumplings - cooking recipe

Ingredients

1 stick melted butter
1 1/2 large bell peppers, chopped fine
1 onion, chopped fine

Preparation

Saute until clear.
Drain.
Add 3 to 4 tablespoons flour to make roux.
May have to add more butter.
Brown to medium dark. Add Tony Cachere while browning.
Then add onions and peppers. Cook 1 minute.
Add 1 pound crawfish tails.
Stir and simmer a few minutes (will be real thick).
Add 2 cups chicken broth.
Simmer until thick.