½ cup butter or margarine
1/3 cup all-purpose flour
1 cup onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
20 millilitres garlic, minced
1 pound cooked crawfish tails
2 cups chicken broth
¼ cup parsley, chopped
1 teaspoon salt
1/8 teaspoon black and red pepper
Tabasco
3 cups cooked rice
1. Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 minutes.
2. Add vegetables and cook until crisp, 2 to 3 minutes.
3. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice.