Crawfish Etouffee

• 2 lb. crawfish tails and fat
• 3 Tbsp. paprika
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/4 c. chopped parsley
• 1 c. chicken stock
• 1 c. chopped green onions
• 3 Tbsp. cooking oil
• 3 Tbsp. flour
• 2 onions, chopped
• 1/4 c. bell pepper, chopped
• 1/4 c. celery, chopped
• 2 sticks butter
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• 1/2 Tbsp. cayenne or red pepper

1. Make a dark brown roux with flour and oil.
2. Add onions, bell pepper and celery.
3. Remove from heat and stir for 5 minutes. Bring chicken stock to a boil and add roux; stir for 5 minutes. Melt butter and add crawfish, fat, seasonings and green onions. Saute 3 minutes.
4. Add roux to mixture and cook 20 minutes.
5. Top with parsley.
6. Serve over rice.

crawfish tails, paprika, basil, thyme, parsley, chicken stock, green onions, cooking oil, flour, onions, bell pepper, celery, butter, salt, black pepper, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306220 (may not work)