Crawfish Etouffe'

• 2 lbs crawfish tails
• 2 teaspoons salt
• 1 teaspoon pepper
• 14 teaspoon paprika
• 12 cup butter
• 1 12 cups chopped yellow onions
• 1 garlic clove, minced
• 1 12 teaspoons flour
• 1 34 cups water
• 14 cup brandy
• 34 cup chopped green onion
• 2 tablespoons chopped fresh parsley
• 2 teaspoons lemon juice
• Tabasco sauce

1. Season crawfish tails with salt, pepper, and paprika.
2. In a large skillet, heat butter; add crawfish tails and saute 3 minutes.
3. Add yellow onions and garlic; cook 10 minutes, stirring frequently.
4. Sprinkle with flour and blend.
5. Add water, brandy, green onions, parsley, lemon juice and Tabasco.
6. Simmer 10 minutes.
7. Serve over fluffy white rice.

crawfish tails, salt, pepper, paprika, butter, yellow onions, garlic, flour, water, brandy, green onion, parsley, lemon juice, tabasco sauce

Taken from www.food.com/recipe/crawfish-etouffe-310141 (may not work)