crawfish etouffee

recipe from chad

3 sticks butter
1/3 c flour
2 small yellow onions, diced
1 cup celery, diced
2/3 c bell pepper, diced
1/4 c green onion bottoms
2 tbsp paprika
1 tsp red pepper
1 tsp black pepper
3/4 tsp garlic, diced
3 tbsp chicken boullion
1 lb crawfish tails
2 tbsp parsley
1/2 c green onion tops

1. make roux with one stick of butter and flour. cook for three minutes.
2. in large pot, melt 1 stick of butter and add all seasonings except green onion tops and parsley. cook until veggies are soft.
3. add 1 quart of water. bring to a boil for 5 minutes.
4. stir in roux. cook on medium for 3 minutes.
5. add crawfish, onion tops and parsley.
6. add last of butter and cook on low until ready to serve. serve over rice.

notes: this is de-li-cious! we always serve it over zataran's rice (it's an extra long grain and always cooks up perfectly).