Crawfish Etouffee from the Table is Bread


2 Bell Peppers
1 bunch green onions
2 large white onions
4 stalks celery
2 quart of water
1/2 cup Tony's Seasoning Mix
1, 16 oz Crawfish Base
2 cup flour
2 lbs. crawfish tails
2 sticks butter

  • Saute onion, bell peppers, celery, and garlic in butter.
  • Add 2 cup flour, mix well until smooth.
  • Whisk in 2 quart of water.
  • Add green onion, crawfish and chicken base and add crawfish tails.  Serve over rice.  Serve 6-8 people.