Zubereitung

1. 1

   Melt the butter in a large saucepan.

2. 2

   Saute the onion, celery, and bell pepper for 30 minutes.

3. 3

   Add garlic, salt, red, and black pepper.

4. 4

   Add crawfish tails and saute for 1 minute.

5. 5

   Add flour and stir. Cook for 3 minutes.

6. 6

   Add water, bouillon, green onion, and parsley. Simmer for 15 minutes.

7. 7

   Serve over rice and with a fresh loaf of french bread.