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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From River Road Community Cookbook - 1980 Ingredients:
1/4 lb butter |
2 large onions, chopped |
2 stalks celery, chopped |
2 garlic cloves, minced |
1 medium bell pepper, chopped |
salt and pepper |
red pepper and black pepper |
tabasco sauce |
1 -2 lb crawfish |
4 tablespoons flour |
2 cups water |
4 chicken bouillon cubes |
green onion top |
parsley |
Directions:
1. Melt butter, saute vegetables for 30 minutes.
2. Add seasonings add crawfish and fat. Saute for a minute then stir in flour. Cook 3 minutes.
3. Add water, bouillon and green onions and parsley. Simmer 10 to 15 minutes.
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