Harold's Crawfish Etouffee

Recipe Ingredients:

• 1 lb. of crawfish tails cooked
• 1 stick of unsalted butter
• 1 large onion chopped
• 1 bundle green onions chopped
• 1 bell pepper chopped
• 2 stalks celery chopped
• 1 can of chicken broth
• 1/2 cup flour
• 1/2 tsp. thyme
• 1/2 tsp. paprika
• 3 bay leaves
• 1 Tb hot sauce
• 2 cloves of garlic minced
• Pinch of oregano
• Parsley
• 1/2 tsp. of cayenne

Directions:

1. In a medium sauce pan combine 1/4 of stick of the butter and the flour to make a roux you want this peanut butter color.
2. In another deep frying pan on medium heat melt rest of the butter then add all of the chopped vegetables, sauté them till tender.
3. Add all the rest of the ingredients to the pan, bring to boil.
4. Add the roux and the crawfish, simmer for 20 to 30 minutes then serve over rice garnish with boiled crawfish and enjoy this great meal.