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)
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.
Add cayenne, salt, and pepper to taste.
Serve over rice.