How to make it

  • Combine ½ cup butter and ½ cup flour in a small saucepan. Stir while cooking for three minutes over medium-high heat; keep warm. In a four-quart saucepan, add ½ cup butter, onion, bell pepper, celery and green onion bottoms; cook over medium heat while stirring for eight minutes. Add paprika, peppers, garlic and chicken bouillon. Cook two more minutes while stirring. Add one-quart water and bring to a boil for five minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for three minutes. Add crawfish, onion tops, and parsley; then stir in last ½ cup butter. Turn heat to low until ready to serve.

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