1 stick butter 2 medium onions, chopped 1 rib celery, chopped
2 cloves garlic, minced 3 medium bell peppers, chopped
1 Tbsp. flour 2 lb. crawfish tails, boiled 1 c. hot water salt to taste
cayenne pepper to taste 1/2 c. shallots, chopped
Saute onions, celery, garlic and bell peppers in butter. Add flour and brown slightly.
Add water and crawfish tails, salt and pepper. Simmer until tails are tender. Add shallots and simmer 5 to 10 minutes
more. Serve over rice.
