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Ingredients
- 1 stick melted butter
- 1 1/2 large bell peppers, chopped fine
- 1 onion, chopped fine
Method
- Saute until clear.
- Drain.
- Add 3 to 4 tablespoons flour to make roux.
- May have to add more butter.
- Brown to medium dark. Add Tony Cachere while browning.
- Then add onions and peppers. Cook 1 minute.
- Add 1 pound crawfish tails.
- Stir and simmer a few minutes (will be real thick).
- Add 2 cups chicken broth.
- Simmer until thick.