Steve'S Crawfish Etouffee - cooking recipe

Ingredients

2 lb. boiled and peeled crawfish tails
3 tsp. paprika
2 tsp. sweet basil
1 tsp. thyme
1/3 c. fresh parsley
salt and black and white pepper to taste
2 red peppers
2 c. chicken stock
crawfish fat
1/3 c. canola oil
1/3 c. plain flour
4 medium onions, chopped
1/2 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. chopped yellow bell pepper
2 sticks butter
1 c. chopped green onions
2 tsp. minced garlic

Preparation

In iron skillet, make
a medium to dark roux with flour and oil.
Add onions, bell peppers, garlic and parsley to halt roux's browning.
Let
simmer
for
10 minutes, stirring occasionally to prevent sticking.