Steve'S Crawfish Etouffee

• 2 lb. boiled and peeled crawfish tails
• 3 tsp. paprika
• 2 tsp. sweet basil
• 1 tsp. thyme
• 1/3 c. fresh parsley
• salt and black and white pepper to taste
• 2 red peppers
• 2 c. chicken stock
• crawfish fat
• 1/3 c. canola oil
• 1/3 c. plain flour
• 4 medium onions, chopped
• 1/2 c. chopped red bell pepper
• 1/2 c. chopped green bell pepper
• 1/2 c. chopped yellow bell pepper
• 2 sticks butter
• 1 c. chopped green onions
• 2 tsp. minced garlic

1. In iron skillet, make
2. a medium to dark roux with flour and oil.
3. Add onions, bell peppers, garlic and parsley to halt roux's browning.
4. Let
5. simmer
6. for
7. 10 minutes, stirring occasionally to prevent sticking.

crawfish tails, paprika, sweet basil, thyme, fresh parsley, salt, red peppers, chicken stock, crawfish fat, canola oil, flour, onions, red bell pepper, green bell pepper, yellow bell pepper, butter, green onions, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215696 (may not work)