Prejeans Crawfish Etouffee

• 1 1/2 cups butter, divided
• 1/2 cup flour
• 2 small onions, finely diced
• 1/2 cup finely diced bell pepper
• 3/4 cup finely diced celery
• 1/4 cup chopped green onion, bottoms
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 3/4 teaspoon garlic
• 3 tablespoons chicken bouillon powder
• 1 quart water
• 2 lbs crawfish tails
• 1/2 cup chopped green onion top
• 2 tablespoons chopped fresh parsley

1. Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
2. In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
3. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
4. Add 1 quart water, and bring to a boil for 5 minutes.
5. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
6. Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

butter, flour, onions, bell pepper, celery, green onion, paprika, cayenne pepper, black pepper, garlic, chicken bouillon powder, water, crawfish tails, green onion, parsley

Taken from www.food.com/recipe/prejeans-crawfish-etouffee-456597 (may not work)