Prejeans Crawfish Etouffee - cooking recipe

Ingredients

1 1/2 cups butter, divided
1/2 cup flour
2 small onions, finely diced
1/2 cup finely diced bell pepper
3/4 cup finely diced celery
1/4 cup chopped green onion, bottoms
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 teaspoon garlic
3 tablespoons chicken bouillon powder
1 quart water
2 lbs crawfish tails
1/2 cup chopped green onion top
2 tablespoons chopped fresh parsley

Preparation

Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
Add 1 quart water, and bring to a boil for 5 minutes.
Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.