Crawfish Etoufee from Boutin's


1 lb. Butter
3 cups Diced Onions
1 1/2 Diced Bell Pepper
1 cup Flour
2 1/2 qts Chicken Stock or Water and Boullion Cube
2 T Chopped Garlic
1 T Black Pepper
1/2 T Red Pepper
1 T Tony's Seasoning
2 T Paprika
2 lbs. Crawfish Tail Meat
Chopped Green Onions


Melt Butter and Saute veggies until tender on medium-high heat. Add garlic and flour to make roux. Cook about 5-8 minutes. Add seasonings and stock. Whip together and bring to a simmer. Add crawfish meat and green onions. Cook to desired consistency.