Crawfish Etouffee - cooking recipe

Ingredients

1 stick butter
1 onion, chopped
1 bell pepper, chopped
1 lb. crawfish tails
4 Tbsp. all-purpose flour
2 c. chicken broth
dash of Tony Chachere
dash of garlic salt

Preparation

Saute vegetables in butter until onions are clear. Add seasonings and crawfish tails. Heat through. Add flour, stirring constantly. Add chicken broth and mix well. Simmer for 15 minutes on medium-low heat. Serve over rice.