In dutch oven melt butter over medium heat.
Add onions, bell pepper, celery and garlic.
Saute vegetables until soft, about 30 to 45 minutes.
Add Crawfish tails and seasonings.
Cover and simmer for 10 minutes.
Mix flour in water, stirring to make a smooth liquid.
Add to crawfish mixture, cover and simmer for 10 more minutes. Serve on hot rice.
- 1.0lb Bagpeeled Crawfish Tail, Not Drained
- 1/2c Butter
- 1.0 Large Onion, Minced
- 1.0 Large Bell Pepper, Minced
- 2.0 Stalks Celery, Minced
- 1.0Tbsp Minced Garlic
- 1.0tsp Salt
- 1/2tsp Black Pepper
- 1/2tsp White Pepper
- 1/4tsp Ground Cayenne Pepper
- 1.0Tbsp Flour
- 1/2c Water
- Cooked Rice