Crawfish Etouffee
Ingredients
- 1 stick (1/4 pound) butter
- 4 ounces all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped bell peppers
- 1 pound peeled crawfish tails
- 2 bay leaves
- 1 to 2 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped parsley leaves
- 3 tablespoons chopped green onions
- Cooked white rice, for serving
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