Crawfish Etouffee - cooking recipe

Ingredients

1 to 2 lb. crawfish tails
1/4 lb. butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic
1 medium bell pepper, chopped
4 Tbsp. flour
2 c. water
4 chicken bouillon cubes
red and black pepper
shallots and parsley

Preparation

Melt butter in heavy skillet. Saute vegetables for 30 minutes. Add seasonings to taste.
Add crawfish and saute for 1 minute. Stir in flour and saute for 3 minutes. Add water and bouillon cubes. Simmer 10 or 15 minutes. Serve over cooked rice.
Serves 4 to 6.