1 stick butter 1 c. chopped onions ½ c. chopped green bell pepper ½ c. chopped celery 1 tablespoon chopped garlic 2 bay leaves 2-3 tablespoons tomato paste 16 oz package of crawfish 1 tablespoon flour to 1 c water dash cayenne pepper (or to taste) chopped parsley cooked rice
Melt butter over medium heat, add onions, bell pepper, celery, garlic, and bay leaves, sauté until onions are translucent. Add crawfish tails and tomato paste.
Combine 1 Tablespoon flour and 1 cup of water, whisk until incorporated. Slowly add this to the pot. Add parsley and cook approximately 30 minutes or until thickened.