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1/2 lb. salted butter 1 and 1/2 cups onions, chopped fine 1/8 cup bell pepper, chopped fine 1 tsp garlic, minced 1/4 tsp. white pepper 1/2 tsp. red pepper 3 cups water 1/4 cup + 1 tbsp. white flour 3/4 tsp. salt fresh Louisiana crawfish tails chopped green onions chopped parsley
In a flat stainless steel pot add the butter and flour to make a roux. Cook the roux until it is the color of toasted almonds.
Add the onions and bell pepper and saute until the onions are clear.
Add the garlic and saute about 1 minute.
Add spices and mix well.
Add the water slowly, stirring constantly and cook over low heat for 30 minutes minimum.
After cooking 30 minutes, add peeled crawfish tails and cook for about five minutes.
Add chopped green onions and chopped parsley to taste and serve over rice.