Crawfish Etouffee - cooking recipe

Ingredients

2 lb. cleaned crawfish tails
3 sticks butter
2 large onions, chopped
3 c. chopped celery
1 c. chopped bell pepper
5 chopped cloves garlic
6 chopped green onions
parsley
salt and pepper
paprika
Tony seasoning
red pepper
4 c. water
2 Tbsp. flour

Preparation

In large Dutch oven, saute in butter onion, celery, peppers, garlic, parsley, salt and pepper, paprika, seasoning and red pepper.
Add crawfish tails; cook until tail curls.
Add water and flour, then cover and simmer for 20 minutes.
Serve over rice. Makes 6 to 8 servings.